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New England Style Fish and Bacon Chowder

with basa and bacon
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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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
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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