Gluten Free Creamy Fish Chowder.
I don’t particularly need a season to eat Fish Chowder, it’s a perfect meal for a summer night or a winter lunch. However, these cold winter evenings, it’s a great belly warmer and heats you up from the inside out! This is a simple meal to prepare. I often do the vegetable stage a day before and then I add the fish and cream whenever I’m ready to prepare the meal for serving. If you would like to keep this recipe dairy free, the chowder is equally delicious without the cream.
For my fish, I use a mixed fish packet from Lidl which makes for a really economical meal. There is a mix of white fish, salmon and smoked fish. If you’re lucky enough to have a fish monger nearby, they usually do a good fish mix for casseroles or soups.
Small Packet of Bacon Lardons – 150g
2 Medium Potatoes
3 Sticks of Celery
Fish Mix – Smoked Fish, White Fish and Salmon.
2 Gluten Free Vegetable Stock Cubes – 1 litre of stock
250ml Double Cream
2 Bay Leaves
1 Heaped Dessert Spoon of Gluten Free Flour
This is a recipe that is easily doubled up or scaled to suit as many as you would like. I was cooking a bigger batch for a family get together, hence lots of carrots and extra packets of fish.
I prefer to use butter to soften the vegetables in this recipe. You just can’t beat the creaminess. You can use a vegetable oil if you prefer.
Chop your vegetables into small bite size pieces, all similar size.
If you’re using back or streaky bacon, chop it into small pieces. Otherwise, add the bacon lardons to the pan and cook until crispy.
Remove the bacon from the pan and then melt the butter in the pan and add your vegetables to gently soften. You may not need the full 25g of butter. I don’t tend to weigh things that carefully when cooking. Baking must be precise , cooking can be more about winging it!
The vegetables are just softening, you shouldn’t have your heat so high that the veg starts to colour or the butter burns. It’s just a very gentle sizzle. Stir the veg all the time to stop the potatoes from sticking to the pan. Add your bay leaves and once the veg are soft, add the gluten free flour and stir through with the veg. Then, add your litre of vegetable stock.
Simmer the mixture until the vegetables are soft. It’s at this stage that you can chill your soup overnight and leave the final prep until you are ready to eat.
Add the cream and fish. When you add the fish, it cooks out in under five minutes.
I served my chowder with some Sowan’s Gluten Free Bread that I’d baked earlier.
This is a fast and tasty family meal that can be enjoyed by children and adults alike.