Rustle up a bowl of chowder in just 10 minutes. This one’s brimming with smoky basa, crisp spring onion and sweetcorn – and perfect with warm crusty ciabatta to the side. Chop, simmer, done!
Prep Time
10 min
Cuisine
British
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1 pot of crème fraîche (100g)<span class="strong">†</span>
1 can of sweetcorn (150g)
Typical Values
per 100g
per serving
Energy
650 kJ 155 kcal
2102 kJ 501 kcal
Fat of which saturates
5.6 g 3 g
18.1 g 9.7 g
Carbohydrate of which sugars
16.5 g 3.4 g
53.4 g 11 g
Fibre
1 g
3.3 g
Protein
8.9 g
28.9 g
Salt
1.42 g
4.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 spring onion
spring onion
dried bay leaves
dried bay leaves
10g dill & chive mix
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
Allergens highlighted by † (fish, celery, soya, gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
2
Now, let's get started!
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Slice the ciabatta rolls in half and put them in the oven for 5 min or until they are hot and crusty
Tip: For a little extra indulgence, butter the hot ciabatta once it's out of the oven
3
Once the bread is in the oven, heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat
Meanwhile, drain the sweetcorn
Trim, then slice the spring onions roughly
4
Once the pan is hot, add the chopped spring onions, bay leaves and drained sweetcorn with a pinch of salt and black pepper
Cook for 30 secs or until fragrant
5
Once fragrant, turn the heat up to high
Crumble in 1/2 [1]Knorr vegetable stock cube and add the crème fraîche, Chinese rice wine and 300ml [450ml]milk, stirring to dissolve
Add the smoked basa fillets, and cook, covered, for 3-4 min or until the fish is cooked through
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
6
Once the fish is cooked, break it into bite-sized pieces with a wooden spoon – this is your smoked fish & corn chowder
7
Meanwhile, chop the dill & chives roughly, including the stalks
Add half the chopped herbs to the smoked fish & corn chowder and reserve the rest for garnish
8
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