Chichester Chowder

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Published

Ingredients

  • 500 gms smoked fish, cubed
  • 4 tblsp butter
  • 1 med onion, finely chopped
  • 1 cup celery , diced
  • 2 1/2 tblsp cornflour
  • 1 cup carrots, diced
  • 1/2 green pepper, chopped
  • 1 cup potato, diced
  • 1 small can whole kernel corn
  • 1/4 cup of the corn liquid
  • 1 cup water
  • 1 cup milk
  • 1/2 cup frozen peas
  • 1 tblsp chicken stock powder
  • 1 tblsp mayonnaise

Preparation

  1. Melt butter and fry onion and celery over gentle heat until clear. Add cornflour and mix well.
  2. Add carrots, green pepper, potato and corm. Gradually add corn liquid, water and milk followed by peas, chicken stock, mayonnaise and lastly the fish.
  3. Cover and simmer for 5 mins. Stir occasionally and add more milk if the chowder is too thick.
  4. Serve with bread rolls or french bread

Further Information

Yield 4 to 6