This is my version of the classic American West Coast dish, fish chowder. Thick and creamy, while very heathy, perfect for a warming Winter meal. It’s a firm favourite at Hellie’s Corner and gets the thumbs up from Mr HC who has tried the real thing many times.
It’s really simple to make and takes under 45 minutes to cook.
The recipe uses an onion, celery, a red pepper, 2 carrots, paprika, plain flour, stock, 2 potatoes, semi-skimmed milk, white fish (cod, haddock or Alaskan pollock all work well), prawns (optional), pinch of salt and white pepper, Cheddar cheese grated (you can use a reduced fat Cheddar if you want), chopped parsley (dried or fresh). How I cooked the chowder...