A quick and easy chowder recipe that only costs £4.96 to make for four hungry mouths. If haddock doesn't appeal, use mussels.
Serves 4
Ready in 35 minutes
Per serving:
427kcals
10.9g fat (5.5g saturated)
37.3g protein
48.6g carbs
11.5g sugar
2.9g salt
1. Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
Replace the haddock with 1kg prepared live mussels. Cook in step 3 for 4-5 minutes, remove from the shells and return to the chowder at the end of step 4. To freeze: freeze at the end of step 4 for up to 1 month. Thaw and continue with the recipe.
2. Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender.
3. Meanwhile, put the fish and remaining milk in a separate pan and bring to the boil. Drain the liquor into the chowder. Set aside the fish.
4. Stir the sweetcorn into the chowder and heat for 1 minute. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan and put over a gentle heat. Flake in the fish.
5. Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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