Riki’s Smoked Fish Chowder

Recipe by mummamills
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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