Creamy New England Fish Chowder

with Corn and Chives

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Instructions

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1 Prep ingredients

Cut nile perch fillet to cubes and set aside. Peel and mince onion and garlic. Peel parsnips and carrots, and cut to cubes.

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2 Fry soup base

Heat oil in a large pot over medium high heat. Fry onion, parsnip, carrot and garlic for 3–4 minutes.

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3 Add and boil

Add water and chicken stock cube. Bring to a boil and simmer, covered, for about 15 minutes. Add cream and cook for a few more minutes.

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4 Mix until smooth

Puree the soup with a mixer or in a blender.

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5 Add and finish

Add sweet corn kernels and fish cubes to the pureed soup. Bring to a boil and simmer for 3–4 minutes. Don't overcook so that the fish cubes don't break. Season with salt and black pepper to taste. Divide to bowls and top with chopped fresh chives. Serve with heated bread rolls.

Tips for fussy eaters

Serve without the chives on top.

Pro tip

Don't boil the fish too long in the soup, otherwise they start to flake. Nice chunky cubes are much nicer!

Comforting bowl of deep and satisfying flavours!

Cooking Time: 30 min

Cals 558 · Prot 43.9 · Carbs 75 · Fat 11.3

Ingredients

Number of people

Chowder

Nile perch fillet 400.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Parsnip 1.00 Pieces
Carrot 2.00 Pieces
Olive oil 1.00 Tbsp
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Cooking cream 150.00 ML
Sweet corn kernels 150.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams
Fresh chives 10.00 Grams

To serve

Bread rolls, large 2.00 Pieces

Comforting bowl of deep and satisfying flavours!

Cooking Time: 30 min

Cals 558 · Prot 43.9 · Carbs 75 · Fat 11.3

Instructions

photo

1 Prep ingredients

Cut nile perch fillet to cubes and set aside. Peel and mince onion and garlic. Peel parsnips and carrots, and cut to cubes.

photo

2 Fry soup base

Heat oil in a large pot over medium high heat. Fry onion, parsnip, carrot and garlic for 3–4 minutes.

photo

3 Add and boil

Add water and chicken stock cube. Bring to a boil and simmer, covered, for about 15 minutes. Add cream and cook for a few more minutes.

photo

4 Mix until smooth

Puree the soup with a mixer or in a blender.

photo

5 Add and finish

Add sweet corn kernels and fish cubes to the pureed soup. Bring to a boil and simmer for 3–4 minutes. Don't overcook so that the fish cubes don't break. Season with salt and black pepper to taste. Divide to bowls and top with chopped fresh chives. Serve with heated bread rolls.

Tips for fussy eaters

Serve without the chives on top.

Pro tip

Don't boil the fish too long in the soup, otherwise they start to flake. Nice chunky cubes are much nicer!

Ingredients

Number of people

Chowder

Nile perch fillet 400.00 Grams
Brown onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Parsnip 1.00 Pieces
Carrot 2.00 Pieces
Olive oil 1.00 Tbsp
Water 800.00 ML
Chicken stock cube 1.00 Pieces
Cooking cream 150.00 ML
Sweet corn kernels 150.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Grams
Fresh chives 10.00 Grams

To serve

Bread rolls, large 2.00 Pieces
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