Fish Chowder

By Alison Adams

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This fish chowder soup partners the delicate flavors of leek and tarragon with hot smoked salmon and would make a superb entree for that intimate dinner party.

All you have to do is throw all your ingredients of Fish Chowder

  1. 25g butter
  2. 2 leeks, thinly sliced
  3. 2 tsp olive oil
  4. 500g sebago potatoes, peeled, cut into small pieces
  5. 1L Massel chicken style liquid stock
  6. 1/2 cup thickened cream, plus extra for serving
  7. 2 tbs plain flour
  8. 4 tsp fresh tarragon, chopped, plus extra to serve
  9. White pepper, to taste
  10. 2 x 150g flaked hot smoked salmon fillets

The instruction how to make Fish Chowder

  1. Heat butter and olive oil in a large saucepan over medium-high heat.
  2. Add leeks. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes.
  3. Sprinkle flour over the cooked leek and potato mixture. Stir for 2 minutes. Slowly add the stock. Add 2 tsp of the fresh tarragon and simmer, partially covered, for 15 minutes. Add the thickened cream. Season with white pepper. Stir through another 2 tsp chopped fresh tarragon.
  4. Divide 2 x 150g flaked hot smoked salmon fillets among bowls. Pour over soup. Sprinkle with fresh tarragon leaves.

Nutritions of Fish Chowder

fatContent: 375.947 calories
saturatedFatContent: 19.9 grams fat
carbohydrateContent: 10.2 grams saturated fat
sugarContent: 30.4 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 22.4 grams protein
sodiumContent: 64 milligrams cholesterol

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