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Gavin Gribbon - "This recipe brings back fond memories from when I was a kid visiting my granny and granda’s house on a Sunday. Granda’s signature dish was Fish Chowder. Always a full house when the Fish Chowder was being served up! Good times."
HANDS-ON TIME 45 MINS
COOK TIME 45 MINS
INGREDIENTS (SERVES 2)
- 1 large potato (diced)
- 150gm streaky bacon
- 2 onions (finely diced)
- 3 tbsp flour
- ¼ tsp cayenne pepper
- or paprika
- 300mls milk
- 2 fillets of cod
- 2 fillets of smoked
- cod / haddock
- 2 fillets of salmon / trout
- small bag of prawns
- 250ml double cream
- small handful of parsley
- (finely chopped)
- salt and pepper
STOCK
- 1 fish stock cube
- 1 chicken stock cube
- 600ml of boiling water
INSTRUCTIONS
- Cut the bacon into cube sized pieces, add the onion and place in saucepan. Cook for 2 mins until soft.
- Add the diced potato, flour and stock. Simmer for 10 mins until the potato is tender. Season with salt, pepper and cayenne and add the milk.
- Mix well and add the fish, chopped into cubes to the boiling mixture. Cook for a further 4 mins.
- Finish with double cream and parsley. Extra milk may be added if necessary. Serve with crackers, wheaten or crusty bread.
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