Creamy Fish and Carrot Chowder

Name: Creamy Fish and Carrot Chowder with warm crusty bread
Total time: 35 min
Yield: 2
Cuisine: Irish
Ingredients: 1 unit(s) Carrot; 600 grams Potatoes; 1 unit(s) Onion; 65 grams Creme Fraiche; 1 sachet(s) Hello Muscat; 1 sachet(s) Dried Thyme; 2 unit(s) Scallion; 2 unit(s) Baguette; 2 sachet(s) Paprika; 2 unit(s) Garlic; 240 grams Basa; 1 tbsp Flour; ½ tsp Salt; ½ tsp Pepper; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with warm crusty bread

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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

Cholesterol0 mg

Salt5.37 g

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

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).

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.

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.

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.

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.