Creamy Fish and Carrot Chowder
with warm crusty bread
Chowder is a thick, creamy soup with seafood at the forefront. This chowder contains basa and hearty veg and is accompanied by warm bread—essential for mopping up every last delicious drop.
Tags:
Family Friendly
Allergens:
Milk
•Celery
•Cereals containing gluten
•Wheat
•Mustard
•Fish
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
600 grams
Potatoes
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Hello Muscat
(Contains: Celery)
1 sachet(s)
Dried Thyme
2 unit(s)
Scallion
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Garlic
240 grams
Basa
(Contains: Fish)
Not included in your delivery
1 tbsp
Flour
½ tsp
Salt
½ tsp
Pepper
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3514 kJ
Energy (kcal)840 kcal
Fat12.5 g
of which saturates7.3 g
Carbohydrate136.8 g
of which sugars14.7 g
Dietary Fiber11.5 g
Protein43.6 g
Salt5.4 g
Potassium1164 mg
Calcium33.2 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Chop the potatoes into 2cm chunks (peeling optional).
- Trim the carrot and halve lengthways. Chop into 1cm chunks (peeling optional).
- Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).
2
- Place a large pot (for the chowder) over medium-high heat with a drizzle of oil.
- Once hot, add the onion and garlic. Season with salt and pepper.
- Cook until softened, stirring occasionally, 4-6 mins.
- Sprinkle over the dried thyme and 1 tbsp flour (per 2P).
- Cook for 1 min, stirring frequently.
3
- Add carrots, potatoes, muscat, paprika, creme friache and 500ml water (per 2P) to the pot.
- Add ½ tsp salt (per 2P) and ½ tsp pepper (per 2P).
- Bring to the boil, cover and simmer until potatoes are fork tender, 12-15 mins.
- Stir occasionally to avoid sticking.
4
- Meanwhile, chop the fish into 4cm chunks. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once potatoes have softened, add the fish to the pot.
- Leave to simmer until cooked through, 4-5 mins.
5
- While the chowder simmers, pop the baguettes onto a baking tray. Warm in the oven, 8-10 mins.
- Add more water to the chowder if required. Season to taste with salt and pepper.
6
- Dish up a hearty helping of fish and carrot chowder.
- Top with the chopped scallion.
- Serve with the toasted baguette alongside.
