Lighter cod and sweetcorn chowder
All the comfort of a creamy fish chowder, made with skimmed milk and potato rather than cream.
- Time40 min
- LevelEasy
- Costabout £2.05 a head
Ingredients
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Method
- 1
Spray a large pan with oil and cook the onion and celery for 6 minutes until soft.
6 min - 2
Add the potatoes and stock. Simmer for 12 minutes until the potato is tender.
12 min - 3
Mix the cornflour with 3 tbsp of the milk, then pour in the rest of the milk. Stir it into the pan.
- 4
Add the sweetcorn and bring back to a gentle simmer. The soup will thicken slightly.
- 5
Slide in the cod. Poach gently for 5 minutes until the fish flakes. Stir carefully.
5 min - 6
Season with plenty of black pepper, scatter with chives and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.