Fish chowder

Fish chowder




  • 150g bacon, chopped
  • 20g butter
  • 1 leek, sliced
  • 1 fennel bulb, outer leaves removed, sliced
  • 2 tablespoons dry sherry
  • 1L chicken stock (gluten free)
  • 3 large potatoes (500g), peeled and cut into 2cm cubes
  • 2 teaspoons thyme or lemon thyme leaves
  • 400g firm white fish fillets (I used gummy flake)
  • ½ cup cream or light evaporated milk
  • 400g can corn or 1½ cups frozen corn
  • 2 tablespoons flat-leaf parsley, finely chopped


Heat a large heavy-based saucepan over medium heat and cook bacon until crisp.

Transfer to a plate.

Melt butter in the saucepan and cook leeks and fennel until soft.

Sprinkle flour over the vegetables and cook for a minute.

Add sherry, then stock and bring to the boil.

Add bacon, potatoes and thyme to the pan, simmer uncovered for 20 minutes.

Add fish, cream and corn and cook for a further 2 minutes.

Stir through parsley and serve.


  • If you don’t have fresh thyme or lemon thyme (one of the few herbs that thrives under my non-green thumbs), use one teaspoon of dried thyme.
  • You can use light cream or evaporated milk, just add right at the end before serving to prevent it curdling.
  • If your children are more adventurous with seafood, add prawns, scallops, oysters or mussels.
  • We don’t usually have sherry in the house, so I use whatever I can find (Cointreau on this occasion!).
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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