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Prep Time
20 min
Cuisine
American
Chowders are known as a hearty, rich soup for the hardiest seafarer. Ours is a lighter midweek version, with vegetables and a dairy-free coconut base.
Prep Time
20 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 675 kJ 161 kcal |
1854 kJ 443 kcal |
Fat of which saturates |
7.2 g 6.2 g |
19.8 g 17.1 g |
Carbohydrate of which sugars |
15.6 g 3.1 g |
42.9 g 8.6 g |
Fibre | 2.9 g | 8 g |
Protein | 8.5 g | 23.3 g |
Salt | 0.49 g | 1.36 g |
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.
Boil a kettle
Peel and dice the brown onion[s]
Top, tail, peel and dice the carrot[s]
Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)
Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Once hot, add the diced onion and carrot and cook, covered for 3-5 min or until beginning to soften and brown slightly
Meanwhile, chop the potatoes (skins on) into small cubes
Boil a kettle
Add the chopped potatoes to the pan and cook, covered for a further 4-6 min
Whilst everything is cooking, peel and finely chop (or grate) the garlic
Strip the thyme leaves from their stalks and chop them finely, discard the stalks
Add the chopped garlic, most of the chopped thyme and bay leaf[ves] to the pan with a generous pinch of salt and pepper
Stir and cook for a further 1 min
Add 400ml [800ml] boiled water to the pan, cover and bring to the boil
Add the smoked basa to the pan
Cook, covered for 6-8 min, turning midway through, or until your fish is cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
While the fish is cooking, combine the softened coconut cream with the cornflour and gradually stir in 100ml [200ml] cold water, mixing well to form a smooth paste
Add the coconut cream mixture to the pan (this will cause the liquid to thicken as it returns to the boil)
Break up the cooked fish with a wooden spoon as you go
Taste for seasoning, adding more salt and pepper if needed – this is your smoky fish & coconut chowder
Serve the smoky fish & coconut chowder in bowls, discarding the bay leaf[ves]
Garnish with the remaining chopped thyme
Enjoy!