Fish Chowder

Hearty, warming and full of goodness.

Fish Chowder
Course:  Dinner  


    • 1 tbsp vegetable oil
    • 1 large onion, chopped
    • 100g streaky bacon, chopped
    • 1 tbsp plain flour
    • 300ml fish stock, made from 1 fish stock cube
    • 250g potatoes, peeled and cut into 1.5cm chunks
    • Pinch nutmeg
    • Pinch cayenne pepper
    • Salt and pepper
    • 600ml St Helen’s Farm Semi Skimmed Goats Milk
    • 400g fish pie mix (salmon, haddock, smoked haddock)
    • 3 tbsp St Helen’s Farm Natural Yogurt (optional)
    • 125g jumbo king prawns
    • Handful parsley, chopped


  • Step 1

    Heat the oil in a large saucepan, add onion and bacon, cook gently for 10 minutes until onion soft and bacon cooked. Stir in flour, cook for 2 minutes.

  • Step 2

    Pour in fish stock, bring to a simmer, add potatoes, cover and simmer gently for 12-15 minutes until cooked through.

  • Step 3

    Add nutmeg, cayenne pepper and seasoning, stir in milk.

  • Step 4

    Add fish pie mix, gently simmer for 5 minutes (or until fish cooked). Add cream and prawns, simmer for another minute. Check seasoning.

  • Step 5

    Sprinkle with parsley, serve with crusty bread.