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Smoky Fish Chowder

Smoky Fish Chowder

4rating out of 5

(193 reviews from our customers)

Prep Time

45 min



Chowder normally conjures up visions of hearty seafaring fishermen, battening down the hatches and tucking into a steaming bowls after a day of rough seas. Our smoky chowder is a little on the lighter, midweek side of life. It’s got crisp vegetables, a light smoky sauce and a smattering of fresh parsley. Perfect after a rough day of any kind.

Prep Time

45 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 1 can of sweetcorn (340g)
1 1 brown onion
1 10g parsley
1 smoked basa fillets †
1 300g potatoes
1 dried bay leaves
1 1 carrot
You Will Need
Flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of sweetcorn (340g)
  • 1 brown onion
  • 10g parsley
  • smoked basa fillets<span class="strong">†</span>
  • 300g potatoes
  • dried bay leaves
  • 1 carrot
Typical Values per 100g per serving
Energy 325 kJ
77 kcal
1674 kJ
397 kcal
of which saturates
1.3 g
0.4 g
6.8 g
2.1 g
of which sugars
10.4 g
2.4 g
53.5 g
12.5 g
Fibre 1.9 g 9.5 g
Protein 5.8 g 29.9 g
Salt 0.5 g 2.57 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 can of sweetcorn (340g)
sweetcorn kernels, water
1 brown onion
brown onion
10g parsley
flat parley (100%)
smoked basa fillets
Basa, Salt, Colours (Curcumin, Annatto)
300g potatoes
dried bay leaves
dried bay leaves
1 carrot
  • Allergens highlighted by † (fish)

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)

Boil a kettle

Peel and finely dice the onion(s)

Peel and finely dice the carrot(s)

Peel and dice the potatoes into approx. 2cm cubes


Heat a large pan (with a matching lid) with 2 tbsp (4 tbsp) olive oil

When hot, add the onion, carrot and potatoes with a pinch of salt

Cook on a high heat for 5 min or until starting to colour and caramelise


Add 300ml (450ml) of boiled water to a separate pot

Add 1/2 tbsp (1 tbsp) of salt and the bay leaf(ves)

Bring to a simmer on a medium low heat and carefully add the smoked fish

Cover with a lid and cook for 4 min, or until cooked through (the fish is cooked once it appears opaque and flakes apart easily)


Add 2 tbsp (3 tbsp) of flour to the caramelised vegetables and cook for 2 min further, stirring well to combine

Strain the fish, keeping the water (this is your fish stock)

Add the strained stock to the vegetables

Transfer the cooked fish to your serving bowls, ready for step 7


Bring the vegetables and stock to the boil

Once boiling, reduce the heat to a simmer, cover with a lid and cook for 8 min or until the potatoes are cooked through


Chop the parsley finely

Measure out 300ml (450ml) of milk


Once the potatoes are cooked, remove the lid and add the sweetcorn (no need to drain) and the milk

Cook for 4 min on a very low heat, stirring constantly until warmed through and thickened

Remove from the heat, stir in 1/2 of the chopped parsley

Tip: Add more water if the mixture becomes too thick


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Ladle the chowder over the fish

Finish with the remaining chopped parsley and a grind of black pepper


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