Smoked fish chowder
1 teaspoon olive oil
1 medium potato, scrubbed and finely diced
1 spring onion, sliced
1 small clove garlic, peeled and diced
1/2 teaspoon smoked paprika, plus an extra sprinkle, to garnish
1/2 cup trim milk
1 cup broccoli florets
1/4 cup frozen corn kernels
50g flaked smoked fish (eg. salmon, kahawai)
2 tablespoons light sour cream
1 tablespoon chopped fresh parsley
Total fat 10g
Saturated fat 3g
Dietary fibre 8g
- In a heavy-based pot, heat olive oil over a medium heat. Add potato, spring onion, garlic and smoked paprika and cook, stirring, for 5 minutes.
- Add milk and 1 cup of water and bring to a simmer. Add broccoli and cook for 5 minutes. Add corn kernels and smoked fish, reserving a handful of fish, and cook until fish is heated through. Remove from heat and add half the sour cream, stirring to combine.
- If you like it thick and creamy, remove 1 cup of the chowder and set aside. Blend remaining chowder. Add the chunky chowder back in, plus the reserved fish.
- Serve garnished with remaining sour cream, parsley and a sprinkle of smoked paprika.
Make it gluten free: Check paprika, smoked fish and sour cream are gluten free.
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