My Favourite Fish Chowder - Parker Practice

My Favourite Fish Chowder

Recipe Ingredients
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 parsnips, finely chopped
  • 4 slices of lean prosciutto
  • 800ml–1 litre (3.–4 cups) good fish stock
  • 200g (7oz) chunky white fish fillets, cubed
  • 200g (7oz) undyed smocked haddock, cubed
  • 200g (7oz) can sweetcorn, drained
  • 100g (⅓ cup) low-fat Greek yogurt
  • 2 tablespoons chopped chives
  • sea salt and black pepper

I use frozen fish for this, popped straight from the freezer into the simmering soup. I adore smoked haddock but it works brilliantly with cod and jumbo prawns too.


  • Heat the olive oil in a large saucepan over a medium heat and sweat the onions, carrots, celery and parsnips until tender, about 10 minutes.
  • Meanwhile, heat a dry frying pan over medium heat. Add the prosciutto slices and fry until crispy. Lay on some kitchen paper to drain.
  • Add the stock to the veggie pan and bring to the boil. Turn down the heat and add the fish, simmering gently for 3–5 minutes until cooked through.
  • Stir through the sweetcorn and Greek yogurt and season to taste.
  • Ladle into bowls and top each portion with chives and crispy prosciutto pieces.

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