Fish Chowder

  • 1 Large Onion, Chopped
  • 3 Sticks Celery, Sliced
  • 1 Small Red Capsicum, thinly sliced
  • 25g Low Fat Margarine
  • 1 tbsp Flour
  • 2.5 Cups Low Fat Milk
  • 1.25 Cups Fish Stock
  • 1 Can Corn Kernels
  • 2 Large Potatoes, peeled and diced
  • 500g Firm Fleshed White Fish, cut into large chunks
  • Salt & Pepper to taste.

In a large pan cook onion, celery and capsicum in margaine until soft. Stir in flour and cook for 1 minute then add milk, stock, corn with its liquid, potoatoes, salt & pepper. Bring to the boil, stirring constantly. Cover pan and simmer gently for 10 minutes. Add fish to pan then simmer for a further 10 minutes.

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