Maritime fish chowder
A creamy East Coast chowder of flaky fish, potato and corn, with bread for dunking.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White fish fillets (cod or pollock, frozen)400 g
- Russet potatoes700 g
- Yellow onions150 g
- Corn kernels (can)1 can
- Milk (2%)300 ml
- Butter30 g
- Vegetable bouillon cubes1 cube
- Whole wheat bread160 g
Also uses from the cupboard: table salt, ground black pepper, italian seasoning, all-purpose flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Milk, Celery, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and cook it gently in the butter in a large pan for 5 minutes until soft. Stir in a tablespoon of all-purpose flour.150 g yellow onions30 g butter
- Peel the potatoes and cut into small cubes. Add them with the crumbled bouillon cube and 500 ml of water, and simmer for 12 minutes until tender.700 g russet potatoes1 cube
- Pour in the milk and add the drained corn. Cut the fish into chunks, add to the pan and simmer very gently for 5 minutes, until the fish flakes. Do not let it boil.400 g white fish fillets1 can corn kernels300 ml milk
- Season with plenty of black pepper and a pinch of dried thyme, and serve with the bread.160 g whole wheat bread
Crush a few of the potato cubes against the side of the pan to thicken the chowder naturally.
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