Fish Chowder

15MINS
45MINS
270KCAL

Inspired by the fish chowder that's popular in New England, USA, our version skips the cream to save on calories! This is a comforting, chunky fish soup that's bursting with seafood flavours. Substantial enough to serve alone, or with a crusty wholemeal roll, this dish makes the perfect hearty, filling and slimming-friendly lunch!

Featured On
Pages 158-159

This recipe is currently only available in our book. You can get it here

Your dishes

You’re amazing, look at the Fish Chowder dishes you’ve made…

Deb, Sunderland

Lmsingy, Lancashire

Christina Stephenson, Luton

Kellie, West midlands

Show us what you’ve made

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Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

You could use frozen fish instead of fresh - just follow the manufacturer's instructions for cooking.

A taste of the sea in bowl form!

You may need to add a little more water or milk while the fish cooks so keep an eye on this.

My ingredient swap/alternative

I had no cream cheese so used 2 tbsp of fat free greek yoghurt. I am trying to reduce my carbs so only used 250gms of potato. I also used Whiting instead of cod, more sustainable. Sprinkle a pinch of old bay or smoked paprika when serving.