Fish Chowder

40 mins

4 servings

Potato Soup


I have been making this soup since 1969 and it never disappoints.


Oven temperature



  1. Cook onion in butter allow to sweat so cooked but not coloured.

  2. Peel and dice potatoes.

  3. Add water to onion and boil then add the potatoes.

  4. Cook until potatoes are just cooked (do not let them go mushy!).

  5. Add milk/cream and warm.

  6. Add fish, only cook for a little time.

  7. Add grated cheese, salt and pepper etc.

  8. Serve in hot bowls with lemon zest and parsley garnish.

Cooks tips

Do not overcook the potatoes or fish as the soup will lose its structure and end up just a mush!

Serve with

Crunchy bread

Wine pairing

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Potato Soup


  • 1 large onion sliced finely

  • 115g butter

  • 140ml pint water

  • 3 medium potatoes

  • 700g mix of fish or just prawns

  • 575ml of full fat milk

  • double cream (replace some of the milk with cream for a richer chowder)

  • 75g of strong cheddar grated

  • Salt & freshly ground black pepper

Garnish – 

  • Lemon zest, 

  • parsley .