Slow Cooker Chowder (Dairy Free)

 

This makes a perfect light midweek meal or a hearty winter lunch. It is warming, nutritious and leaves very little washing up! What’s not to love? ❤️

Serves 4

You will need: 

  • 300g mixed smoked fish (I used a fish pie mix)
  • 300g potatoes peeled and chopped into small chunks
  • 200g sweetcorn
  • 1 onion, peeled and chopped
  • 1 fennel bulb chopped, (with the outers leaves and base removed)
  • 2 tsp cayenne pepper (plus a little extra for garnish)
  • 250ml soy cream (I used Alpro)
  • 1 glass of white wine
  • Juice of 1 lemon
  • Salt and pepper for seasoning
  • Dairy free fish stock cube, dissolved in 200ml water
  • Bunch of fresh parsley
  • 2 tbsp cornflour
  • Spray oil

Let’s Cook it!

  1. Heat a frying pan with some of the spray oil and fry the onions and potato chunks for around 5 minutes until they are starting to soften.
  2. Add the potatoes to the slow cooker, along with the rest of the ingredients (apart from the parsley, fish, lemon and cornflour)
  3. Give everything a really good stir.
  4. Put the lid on the slow cooker and cook on low for 4 hours.
  5. After the 4 hours is up, mix the cornflour with a little cold water to make a thick paste.
  6. Stir into the slow cooker to thicken the sauce.
  7. Add the fish.
  8. Replace the lid, turn the cooker to high and leave to cook for 45 mins/1 hour
  9. When ready to serve add the lemon juice and the chopped parsley and stir.
  10. Serve with warm crusty bread and an extra sprinkle of cayenne pepper.

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