The Kitchen Shift

Fish Chowder Recipe 👇🏻 ✨ Quick Recipe Breakdown 👇🏻 Fish Chowder Add 2 tbsp butter to a pot Turn the heat on low Add 1 onion (roughly or finely chopped) Season with salt Dice 2 carrots into even cubes Add to the pot Pinch of white pepper Peel and dice 3-4 potatoes into even-ish cubes Add to the pot Season with salt Cook for 2–3 minutes until onions are soft and translucent Add 1 tbsp flour Cook on medium heat for 2 minutes to cook out the flour Turn the heat up high Deglaze with 1–2 tbsp white wine Scrape the bottom of the pot to lift all the flavour Reduce the wine slightly Reduce heat to medium–low Add enough milk to cover the veg Add a splash of cream (optional) Simmer gently until carrots and potatoes are tender 1 chicken stock cube (can use can stock) Taste and adjust seasoning if needed Add 2 tsp of dried or fresh tarragon Remove about ¼ of the potatoes + carrots Add to a blender with enough of the hot liquid to blend smoothly Blitz until completely smooth Pour back into the pot and stir through Season your (1-1.5lbs) mixed fish with salt Add fish to the chowder Simmer on medium–low heat until fish is tender and cooked through Taste again If it tastes a bit dull, add a squeeze of lemon juice to brighten it up Serve with homemade bread ✨ Then stuff your gob ✨ ⸻ 👩🏼‍🍳 A Few Wee Tips & Notes 🔪 - This is a gentle simmer job, don’t boil it hard or the milk can split - Blending a portion makes it thick and creamy without needing loads of cream - Cream is optional, milk is enough - Use whatever fish you have - this is a “measure with your heart” dinner - If your chowder gets too thick, loosen with a splash of milk or water ⸻ #TheKitchenShift #FishChowder #FromScratch #HomeCooking #LearnToCookAndEatWell