Wednesday, August 11, 2010

Slow Cooker fish chowder

Apparently this is a West Coast chowder (that's San Francisco West coast, not Weston-Super-Mere West coast!) as it is tomato-free. Either way, it's very easy and a lovely meal.


Approx 500g/1lb firm white fish, e.g. pollock
750ml/3 cups chicken stock (I used a cube)
9-10 small potatoes
200g/1 cup frozen or tinned sweetcorn
1/2 an onion, sliced
2 carrots, roughly chopped
3 celery sticks, roughly chopped
3-4 cloves garlic
1/2 tsp black pepper, freshly ground
salt, to taste
200g/1 cup frozen prawns/shrimp
250 ml/1 cup double/heavy cream


Chop up the fish. It's fine if it's still frozen.  Out all the ingredients up to the salt in the slow-cooker. Cook on low for 8-10 hours. Use a stick blender to smooth out your soup, switch the slow-cooker to High and add the cream and prawns. Cook for a further half hour and serve.


Simple, good food with maybe a little more elegance than your usual slow-cooker meal. We had it with some lovely crusty bread and it was much more filling than most soups because of the potatoes. I'll make this again, and would happily make it if I had friends over for a meal.

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