Smoked Fish Chowder

3:10 pm on 6 July 2012

There is nothing more comforting than a big bowl of chowder for lunch or dinner on a cold day!

For 4 generous servings, each costing about $2.50


  • 1 Tbsp canola or olive oil
  • 25g butter
  • 1 fairly large brown onion
  • 2 cloves garlic
  • 100g bacon
  • 2 stalks celery
  • 1 carrot
  • 2 fairly large, scrubbed potatoes
  • 1/2 cup hot water
  • 2 Tbsp cornflour
  • 2 cups milk
  • about 250g hoki or tarakihi fillets
  • about 250g smoked hoki or other smoked fish
  • 1 tsp salt
  • about 1/4 cup chopped fresh dill and parsley, if available


Put the oil and the butter in a large (preferably non-stick) pot over medium heat.

Cut the peeled onion into small cubes, put in the pot, add the finely chopped garlic, and stir well.

Add the bacon, cut in pea-sized cubes, and stir again.

Cut the celery, carrot and potatoes into similar cubes, add to the pot with the hot water, cover and simmer for about 10 minutes, until the vegetables are tender.

Mix the cornflour with enough milk to make a smooth paste, add the rest of the milk, pour it into the pot, and stir it until it bubbles gently.

Cut both lots of fish in 1 cm cubes and add to the pot. When the mixture has simmered for about 5 minutes, add the salt and most of the chopped dill and parsley. Taste, add a little more salt if needed, and some ground black pepper.

Ladle into four large bowls, sprinkle with the rest of the dill and parsley, and serve with diagonally sliced crusty bread, or hot toast.

From Afternoons with Jesse Mulligan

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