Fish Chowder (Alison Holst)

  • 450 grams cooked fish

  • 1/2 cup water or white wine

  • 2 tablespoons butter

  • 1 onion (sliced)

  • 2 stalks celery

  • 1 carrot sliced

  • 1 cup water

  • 2 tablespoons instant chicken stock

  • 1/2 cup frozen peas

  • 1/2 cup canned corn

For the white sauce:

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1 cup milk

  • 1 cup juice (reserved from poaching fish)

Method

Poach the fish in water and reserve 1 cup of the juice for the white sauce.

Melt butter and add veggies for 2-3 minutes. Add water and stock.

Separately, make the white sauce (aka the roux - see the Chowders recipe for instructions if you’re not familiar with how to make this).

Add white sauce and rest of ingredients to the soup.

Garnish with parsley or paprika.

Serve with crusty bread rolls.

To vary, add thyme, basil, dill, or chives during cooking.