Fish chowder
Creamy and comforting, this fish chowder is perfect to feed the whānau or a cool winter evening. Using canned tuna and seasonal veges, this hearty and flavourful recipe is easy and affordable too!
Ingredients
Method
Ingredients
- 2 teaspoons oil
- 1 large onion
- 3 garlic cloves, minced or grated or 1 ½ teaspoons crushed garlic
- 1 leek, white and green parts finely sliced and thoroughly washed
- 2 large carrots, cut into small cubes
- 1 teaspoon dried mixed herbs
- 750ml (3 cups) water
- 875ml (3 ½ cups) milk*
- 600g potatoes, cut into 2cm chunks
- 410g can creamed corn
- 425g can tuna in spring water, drained and flaked
- 225g (1 ½ cups) frozen peas*
- Salt and pepper, to taste
- 3 tablespoons cornflour mixed with ¼ cup water
* These ingredients are shared with other recipes from week one of the winter weekly meal planner.
Method
- Heat oil in a large pot on the stove over medium high heat. Add onions and sauté for around 5 minutes or until softened. Add garlic and stir fry for a minute or until fragrant. Add leek and carrots and cook for around 5 minutes or until the leek has softened.
- Carefully pour water and milk and mix. Turn heat to high, add potatoes and creamed corn, stir and cover with a lid.
- Bring to a boil while stirring occasionally to make sure it doesn’t catch at the bottom of the pot, reduce the heat to a simmer. Simmer for 10-15 minutes or until the carrots and potatoes are cooked, continuing to stir occasionally.
- Stir through tuna, and frozen peas to heat through. Bring to a simmer, add salt and pepper to taste.
- Add cornflour and water mix into the pot while stirring, continue stirring until the chowder has thickened.
Cooking tips:
- If desired replace the water for your choice of fish or chicken stock and reduce the salt added.
Adapt it:
- Use your favourite fresh white fish, smoked fish, or canned salmon instead of tuna if you prefer.
- For a vegetarian option, use Quorn chunks, firm tofu, tempeh, or pulses such as butter beans or chickpeas.
Kid friendly alternatives:
- Use creamed corn with no added salt.
- Swap the leek for extra onion if preferred.
Leftover tips:
- Reheat for lunch the next day or freeze in portions and heat thoroughly before serving.