30 December 2012,22:13 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a large saucepan, add the onion, celery and garlic and cook gently for 2 minutes or until softened.
  • Add in the chilli and then stir in the flour. Cook, stirring, for one more minute.
  • Add the potatoes to the saucepan with the stock. Bring to the boil, cover and simmer for about 10-12 minutes.
  • Add the fish cubes to the saucepan with the chopped parsley and cook for a further 5-7 minutes or until the fish and potatoes are just tender.
  • Stir in the peeled prawns and sweetcorn, adjust seasoning to taste with salt and pepper. Pour in the cream.
  • Scatter the snipped chives over the top of the chowder. Ladle into large serving bowls with plenty of warm crusty bread.


  • 750 grams whiting or cod fillet cut into medium cubes
  • 500 ml fish or vegetable stock
  • 3-4 potatoes, peeled and diced
  • 300 grams large peeled prawns
  • 200 grams single cream
  • 220 grams can sweetcorn, drained
  • 1 onion, peeled and finely sliced
  • 3 teaspoon cooking oil
  • 2 tablespoon butter
  • 4-5 celery stalks, trimmed and thinly sliced
  • 2-3 garlic cloves, peeled and crushed
  • 1-2 chilli, deseeded and finely chopped
  • 1 tablespoon plain flour
  • 2 tablespoon freshly chopped parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon freshly snipped chives
  • Warm, crusty bread, to serve

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