many calories. It is also GLUTEN FREE.
Serves 4 large portions or 5-6 as a starter.
You will need the following ingredients:-
500g smoked haddock (fresh or frozen)
1 pint skimmed (lowest fat) milk
500ml of made up stock
(gluten free chicken or veg)
tin of sweetcorn 285g drained weight)
100g prawns/shrimp (cooked, peeled)
1 large potato, peeled and cubed
1 small onion, chopped
2 teaspoons cornflour + a little water
dried or fresh parsley
salt (optional)
white pepper (optional)
Take a large shallow pan (or what ever you have) and gently heat the milk until it simmers.
Place your fish in the milk and gently simmer for (7 mins fresh, 15mins frozen) Remove milk and fish and place into a large bowl for a moment.
Make up the stock using boiling water and have ready. (In a jug)
Dice onions and dry fry in the already used pan. If they begin to burn or the pan does add a dash of the stock. Fry for 5 mins or until translucent.
Dice the potatoes (1/2 inch approx) and add to the onions, dry fry for a minute then add all the stock. Cook potatoes in the stock until firm and almost cooked. If the stock dries up add a touch of water.
Now add the fish and milk to the potatoes. Break the fish up but don't mash it. Add the tin of sweetcorn, cooked prawns and a tablespoon of parsley.
Take 2 teaspoons of corn flour and mix with 4 teaspoons of water. Tip into the Chowder and mix. This helps to thicken up the chowder.
Add salt and white pepper to taste, I like the heat off the white pepper.
Simmer for 15 minutes and serve with a sprinkle of more parsley.
Serve hot and enjoy the dish!!
