Happy Easter!

Fish Chowder


Try this fish chowder recipe at Easter

Serves 4


40g butter

1 large brown onion, chopped coarsely

1 clove garlic, crushed

2 rindless bacon rashers (130g), chopped coarsely

2 tbsp plain flour

2 medium potatoes (400g), chopped coarsely

3 cups (750ml) milk

2cups (500ml) vegetable stock

400g firm white fish fillets, chopped coarsely

2 tbsp finely chopped fresh chives


Melt butter in large saucepan, cook onion, garlic and bacon, stirring, until onion softens.

Add flour to pan, cook, stirring for 1 minute. Add potato, milk and stock, bring to the boil.

Reduce heat, simmer, covered, about 10 minutes or until potato is tender.

Add fish, simmer, uncovered, about 4 minutes or until fish is barely cooked.

Sprinkle soup with chives and serve with crusty bread.


Recipe from The Australian Women's Weekly Classic Cooking.