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Corn and Fish Chowder

A community recipe by

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A spicy and creamy corn chowder embellished with fish fillets and shrimp.


Serves: 4

  • 4 slices finely sliced bacon
  • 1 can sweetcorn
  • 4 small potatoes (peeled and cut into one inch cubes)
  • 1 large finely chopped onion
  • 1 small finely chopped green bell pepper
  • 1 green chile (deseeded and finely chopped)
  • 3 cloves crushed garlic
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 737 millilitres chicken broth (or fish stock)
  • 1½ teaspoons salt
  • black pepper
  • ½ teaspoon chili powder
  • olive oil (for frying)
  • 63 millilitres thickened cream
  • 4 fish fillets (cut into one inch cubes)
  • 12 large shrimp (uncooked peeled & deveined)
  • medium fresh parsley (to garnish)


Corn and Fish Chowder is a community recipe submitted by ukhelen and has not been tested by so we are not able to answer questions regarding this recipe.

  • Place corn in sieve, rinse well with cold water and allow to dry. Remove 1/4 cup of the corn and set to one side. Place remaining cord in food processor with 1/4 cup stock and blend.
  • Heat the olive oil in a Dutch oven or heavy lidded skillet and fry bacon for 2 minutes. Add chopped onion, thyme, bay leaf, chipotle, salt and pepper and fry until onion is translucent. Add potatoes, chopped pepper, chili and garlic and stir-fry for 5 minutes. Add remaining stock and bring to boil. Cover and simmer for 15 - 20 minutes, or until vegetables are tender.
  • Add reserved whole corn kernels and cream and bring everything to a boil.
  • Reduce heat, add fish and shrimp, cover and allow to simmer until everything is just cooked through, but not overcooked.
  • Additional Information

    Serve in large soup bowls and sprinkle with chopped parsley.

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