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New England Style Fish and Bacon Chowder

with basa and bacon
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
534 kcal
Protein
: 
37g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

240 grams

Basa

(Contains: Fish)

100 grams

Irish Bacon Lardons

5 grams

Chives

1 unit(s)

Onion

65 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Sweetcorn

200 grams

Diced Sweet Potato

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

Not included in your delivery

to taste

Milk

to taste

Salt

to taste

Pepper

Energy (kJ)2235 kJ
Energy (kcal)534 kcal
Fat24.1 g
of which saturates10.7 g
Carbohydrate41.3 g
of which sugars14.8 g
Dietary Fiber5.2 g
Protein37 g
Salt4.9 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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 your delivered box.
•Grater

Cooking steps

1

Halve, peel and chop the onion into small pieces. Finely chop the chives (use scissors if you prefer). Drain the sweetcorn in a sieve.

Pat Basa dry with paper towels, then on another cutting board, cut into 2cm chunks.

2

Place a pot over high heat with a drizzle of oil. Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

Once the lardons are cooked, add the onions and corn. Cook, stirring occasionally, until softened slightly, 2-3 min. 

3

Add the white wine stock and 400ml milk (Per 2P). Bring to a simmer and add the sweet potatoes, cook for 10-12 mins. Season to taste with salt and pepper.

4

Add the basa chunks and cook for another 6-8 mins. Season to taste with salt and pepper. 

 IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

5

Once the chowder is cooked, remove from the heat and stir through the chopped chives adn creme fraiche. Taste and season with salt and pepper if necessary. 

6

Divide the chowder between two bowls. 

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