Creamy Two Fish Chowder

Name: Creamy Two Fish Chowder with Corn and Chives
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skinless salmon fillet; 200 Grams of Nile perch fillet; 1 Pieces of Brown onion; 3 Pieces of Garlic cloves; 1 Pieces of Leeks; 2 Pieces of Carrot; 1 Tbsp of Olive oil; 800 ML of Water; 1 Pieces of Chicken stock cube; 200 ML of Cooking cream; 180 Grams of Sweet corn kernels; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh chives

with Corn and Chives

Dig into this comforting bowl of soup after a long and busy day!

Cals 644 · Prot 44 · Carbs 39 · Fat 35

Low Carb

30 min

Creamy Two Fish Chowder with Corn and Chives

Dig into this comforting bowl of soup after a long and busy day!

Cals 644 · Prot 44 · Carbs 39 · Fat 35

Low Carb

Ingredients

Skinless salmon fillet 6*

350 Grams

Nile perch fillet 6*

200 Grams

Brown onion

1 Piece

Garlic cloves

3 Pieces

Leeks

1 Piece

Carrot

2 Pieces

Olive oil

1 Tbsp

Water

800 ML

Chicken stock cube 4*5*9*15*

1 Piece

Cooking cream 4*

200 ML

Sweet corn kernels

180 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Fresh chives

15 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)	2682 / 644
Fats (g)	35.2
of which saturated (g)	20.6
Carbohydrates (g)	39
of which sugars (g)	16.4
Fibers (g)	5.3
Proteins (g)	44.3
Salt (g)	2.7

*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

Chop the salmon fillet and the nile perch fillet into bite-size cubes and set aside. Peel and chop the onion and garlic. Halve the leeks lengthwise and rinse between the layers. Slice the leeks thinly. Peel and slice the carrots.

2 Fry soup base

Heat a large soup pot over medium-high heat with a drizzle of oil. Fry onion, leeks, carrots and garlic with a pinch of salt for 3-4 min.

3 Add and boil

Add the measured water and the chicken stock cube. Bring to a boil. Cover with a lid and reduce the heat to low. Cook on a low simmer for 15-20 minutes until the vegetables have fully softened.

4 Add cream and puree

Add the cooking cream. Puree the soup with a blender.

5 Add and finish

Add the sweet corn kernels and the salmon and nile perch cubes to the pureed soup. Bring the soup to a boil and cook on a low simmer for 4-5 min. Avoid overcooking so that the fish cubes don't start to flake. Season the soup with salt and black pepper to taste.