Soupe Chauder
Cooking time:
40 minutes
Active time:
40 minutes
Complexity:
Average
Chowder is a thick fish soup with cream that was originally prepared by fishermen and their families. If you are tired of the ear and ordinary fish soups, we advise you to cook it for lunch. We're sure you'll like it.
See all recipes category Soup 
5
Chowder Soup Recipe
Ingredients for 6 servings
macrurus fillet without skin
250 g
ide fillet slices cold smoked
150 g
raw smoked bacon, cut
65 g
cream 15%
200 ml
melted butter
1 tbsp. spoon
large carrots
1 pc.
corn
1 pc.
leek
150 g
garlic
3 cloves
bay leaf
2 pcs.
dry vegetable broth
1 tbsp. spoon
parsley
for filing
salt, black pepper
to taste
Step 1/6
If you have a ready-made vegetable or fish stock, use it for this soup. If not, preheat 1.5 liters of water and mix with dry broth from the store.
Step 2/6
To prepare soup, it is better to use a deep saucepan with a thick bottom or a saucepan. Finely chop the bacon, fry in melted butter over medium heat until browned. Dice the carrots, finely chop the leeks, crush the garlic with a knife and grind lightly. Add the vegetables to the bacon and fry over a medium heat until soft, about 10 minutes.
Step 3/6
Peel and dice the potatoes. Add the potatoes to the pan, stir and fry for a couple of minutes. Add the finished broth (about 1.3 liters, leave the rest), bay leaf, salt and black pepper. Salt carefully, as the bacon is already salted and smoked fish too. It is better to add salt to taste at the end. Bring to a boil and cook over medium heat for about 10 minutes until the potatoes are soft.
Step 4/6
Add cream to the soup, mix. Now take 2-3 ladles of soup and punch separately in a blender, and then return to the soup. So it will become thicker without adding flour.
Step 5/6
Cut corn grains from the cob (if not in season, you can take about 130 g of frozen or canned corn). Cut the fish into pieces so that it is convenient to eat in the soup. Add the fish and corn to the soup and cook for another 3 minutes. Try for salt and pepper, if the soup is too thick or salty, add a little of the remaining broth.
Step 6/6
Serve the soup with toasted bread and fresh parsley.
Ingredients for 6 servings
macrurus fillet without skin
250 g
ide fillet slices cold smoked
150 g
raw smoked bacon, cut
65 g
cream 15%
200 ml
melted butter
1 tbsp. spoon
large carrots
1 pc.
corn
1 pc.
leek
150 g
garlic
3 cloves
bay leaf
2 pcs.
dry vegetable broth
1 tbsp. spoon
parsley
for filing
salt, black pepper
to taste
Nutritional value per 100 g
Calories
71 kcal
Proteins
3 g
Fats
4 g
Carbohydrates
5 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g
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