Creamy New England Fish Chowder
with Corn and Chives
Comforting bowl of deep and satisfying flavours!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
30 min
Comforting bowl of deep and satisfying flavours!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Chowder
Nile perch fillet
6*
0 Grams
Chicken stock cube
4*5*9*15*
0 Pieces
Sweet corn kernels
0 Grams
Allergens
*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Fry soup base
Heat oil in a large pot over medium high heat. Fry onion, parsnip, carrot and garlic for 3–4 minutes.
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.
4 Mix until smooth
Puree the soup with a mixer or in a blender.
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.
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