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Fish, potato & sweetcorn chowder


  • Heat a little oil in a wok (or large non-stick pan) and gently sauté the onion and garlic until tender, stirring now and again.
  • Add the corn and potatoes with a decent amount of salt and pepper. Mix well and briefly cook to coat well, adding more oil if needed, before pouring in the stock and cream. Stir and cook until the potatoes are very tender.
  • Then turn the heat down and add a good squeeze of lemon juice with the fish and chives. Mix well, make sure the fish is in one layer and simmer for about 2 mins until the fish is just cooked. Taste for seasoning.
  • Serve in large flat-soup bowls with good crusty bread on the side.


  • olive oil
  • 1 large onion, chopped
  • 2 plump garlic cloves, crushed
  • kernels from 2-3 corn cobs
  • 6-8 small chats (baby potatoes), peeled & quartered
  • sea salt & freshly ground pepper
  • 2 cups vegetable or fish stock
  • 1-2 cups cream
  • ½ lemon
  • 1 kg fish steaks, cubed (Yellow Belly, tuna, salmon or similar)
  • 1-2 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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