Creamy Two Fish Chowder

with Corn and Chives

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Low-Carb
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Low-Carb
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Instructions

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1 Prep ingredients

Cut salmon fillet and nile perch fillet to cubes and set aside. Peel and mince onion and garlic. Cut leeks in half lenghtwise and rinse between the layers. Cut to thin slices. Peel carrots, cut to cubes.

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2 Fry soup base

Heat oil in a large pot over medium high heat. Fry onion, leeks and carrots 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 15-20 minutes until the carrots are soft.

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4 Add cream and puree

Add cooking cream and heat up well. Then 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 about 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.

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!

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

Cooking Time: 30 min

Cals 400 · Prot 39.8 · Carbs 36 · Fat 12.5

Ingredients

Number of people

Salmon fillet 150 Grams
Nile perch fillet 200 Grams
Brown onion 1 Pieces
Garlic cloves 3 Pieces
Leeks 1 Pieces
Carrot 2 Pieces
Olive oil 1 Tbsp
Water 800 ML
Chicken stock cube 1 Pieces
Cooking cream 100 ML
Sweet corn kernels 150 Grams
Salt 1 Tsp
Black pepper 0.25 Tsp
Fresh chives 10 Grams

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

Cooking Time: 30 min

Cals 400 · Prot 39.8 · Carbs 36 · Fat 12.5

Instructions

photo

1 Prep ingredients

Cut salmon fillet and nile perch fillet to cubes and set aside. Peel and mince onion and garlic. Cut leeks in half lenghtwise and rinse between the layers. Cut to thin slices. Peel carrots, cut to cubes.

photo

2 Fry soup base

Heat oil in a large pot over medium high heat. Fry onion, leeks and carrots 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 15-20 minutes until the carrots are soft.

photo

4 Add cream and puree

Add cooking cream and heat up well. Then 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 about 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.

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

Salmon fillet 150 Grams
Nile perch fillet 200 Grams
Brown onion 1 Pieces
Garlic cloves 3 Pieces
Leeks 1 Pieces
Carrot 2 Pieces
Olive oil 1 Tbsp
Water 800 ML
Chicken stock cube 1 Pieces
Cooking cream 100 ML
Sweet corn kernels 150 Grams
Salt 1 Tsp
Black pepper 0.25 Tsp
Fresh chives 10 Grams
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