Riki’S Smoked Fish Chowder Recipe

Name: Riki’S Smoked Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large smoked fish fillets (haddock or cod); 2 cups potatoes, diced; 1 cup celery, diced; 1 large carrot, diced; 1 onion, diced; 3 tablespoons butter; 3 tablespoons flour; 2 cups milk; 1 cup tasty cheese; mustard (to taste); 1 tablespoon Worcestershire sauce

Servings: persons

2 large smoked fish fillets (haddock or cod)
2 cups potatoes, diced
1 cup celery, diced
1 large carrot, diced
1 onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup tasty cheese
mustard (to taste)
1 tablespoon Worcestershire sauce

1
Put all the veggies in a large stock pot.
2
Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
3
Simmer until soft.
4
Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
5
In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
6
Add one teaspoon mustard, (I like seeded mustard).
7
One tablespoon Worcestershire sauce.
8
One cup tasty cheese.
9
And fresh black pepper to taste.
10
Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
11
Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
12
You can add any other vegetables that you have on hand; this is just the BASIC recipe.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large smoked fish fillets (haddock or cod), 2 cups potatoes, diced, 1 cup celery, diced, 1 large carrot, diced, and more.

Yes, Riki’S Smoked Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Riki’S Smoked Fish Chowder

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