Fish and chat potato chowder

Fish and chat potato chowder

(2) Rate it

  • 0:30 Prep
  • 0:30 Cook
  • 6 Servings
  • Capable cooks

Somewhere between a soup and stew, this fish and potato chowder will satisfy the hungriest of guests.

Featured in
Soup recipes, Bacon & ham recipes


  • 1 tablespoon olive oil
  • 250g smoked speck,* pancetta or bacon, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 baby fennel bulb, finely chopped, fronds reserved
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoons plain flour
  • Pinch of cayenne pepper (optional)
  • 1 cup (250ml) dry white wine
  • 8 baby chat potatoes, each cut into 8 pieces
  • 2 1/2 cups (625ml) milk
  • 1 bay leaf
  • 500g skinless white fish fillets (such as blue-eye), bones and blood lines removed, flesh cut into large chunks
  • 1/2 cup (125ml) pure (thin) cream
  • 2 tablespoons roughly chopped flat-leaf parsley


  • Step 1
    Heat the oil in a large heavy-based pan over medium-high heat and cook the speck, stirring, for 3-4 minutes, until it is beginning to brown. Reduce the heat to low, then add the onion, celery, fennel and garlic, and cook, stirring, for 4-5 minutes or until the vegetables are soft.
  • Step 2
    Add flour and cayenne pepper, if using, and stir until well combined. Pour in the wine and bring to the boil, then simmer over medium heat for 3 minutes or until the liquid is reduced by half. Add the potatoes, milk and bay leaf, and simmer rapidly for 12 minutes over medium-high heat. Stir in the fish and cream, and simmer for a further 5 minutes or until the fish is cooked through. Season to taste with sea salt and freshly ground black pepper.
  • Step 3
    Serve the chowder scattered with parsley and reserved fennel fronds.

  • Low carb
  • Low kilojoule
  • Lower gi


  • 1813 kj


  • 25g

    Fat Total

  • 12g

    Saturated Fat

  • 3g


  • 26g


  • 106mg


  • 874.13mg


  • 10g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


*Speck is German-style smoked bacon available from selected delis.

  • Author: Kate Nichols
  • Image credit: Mark Roper
  • Publication:



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