I have been making this soup since 1969 and it never disappoints.
Cook onion in butter allow to sweat so cooked but not coloured.
Peel and dice potatoes.
Add water to onion and boil then add the potatoes.
Cook until potatoes are just cooked (do not let them go mushy!).
Add milk/cream and warm.
Add fish, only cook for a little time.
Add grated cheese, salt and pepper etc.
Serve in hot bowls with lemon zest and parsley garnish.
Do not overcook the potatoes or fish as the soup will lose its structure and end up just a mush!
1 large onion sliced finely
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