There's no point crying over burnt milk and sadly that's exactly what I got yesterday when I changed my first attempt of a fish chowder in my Soup Maker.
Side note: Here's how to remove burnt if you ever get stuck too. So unfortunately for some, this is only suitable for a pan. But trust me, this won't be my last attempt as I'm only 5 soups away from completing my 60-recipe Soup Maker ebook.
SOUP MAKER NOTE:
For anyone who wants to try and adapt this recipe further, I have two theories: it was either too much surface area in the grated potato or too much milk (300ml). My instinct is the latter as milk boils quicker yet we know it can handle 150ml in my Creamy Chicken Soup (a must by the way!). So, if you dare have a go, why not try 700ml with 150ml milk and diced potato then stir in some thinned out quark at the end? (And let me know if it works as I'm still getting through the leftovers).
Recipe - Serves 4
- Frylight
- 1 onion, diced
- 1 garlic clove, minced
- 100g bacon medallions, fat removed & chopped
- 325g fish pie mix (or a mix of salmon, cod etc, skin removed)
- 1 large potato (approx 175g), peeled & grated
- 350ml semi or skimmed milk (Part of each person's Healthy Extra or must be synned)
- 500ml water
- 2 fish stock cubes
- 1 bay leaf
- Seasoning
- ⅛ teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley
Method
- Spray a deep based pan with frylight and saute the onions, garlic and bacon until the onions have softened.
- Now add everything else except the lemon and parsley and simmer for 15-20 minutes, keeping a close eye that it doesn't boil over.
- Now fish out the bay leaf (pun intended) and stir in the lemon and parsley. Note: if you wish it to be creamier, give it a few presses with a hand blender or blend a 3rd of the soup in a blender and pour back in to the pan.
- Season to taste again if needed, serve and put a smile on my face and tag me on Instagram (#TastefullyVikkie with a snap of your bowlful 🙂
This truly is delicious and if you want to be part of some behind the scenes soup-talk to get more inspiration, tips or share ideas, then you're more than welcome to join my I LOVE SW Soup Facebook Group and I'll see meet you over there!
📖 Recipe
Unofficial Slimming World Seafood Chowder Soup Recipe
Equipment
Ingredients
- Frylight
- 1 clove garlic minced
- 100 g bacon medallions fat removed & chopped
- 325 g fish pie mix or a mix of salmon, cod etc, skin removed
- 175 g potato peeled & grated
- 350 ml milk semi or skimmed milk (depending on your allowance)
- 500 ml water
- 2 fish stock cubes
- 1 bay leaf
- Seasoning Salt and pepper to taste
- ⅛ teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon parsley dried
Instructions
- Spray a deep based pan with frylight and saute the onions, garlic and bacon until the onions have softened.
- Now add everything else except the lemon and parsley and simmer for 15-20 minutes, keeping a close eye that it doesn't boil over.
- Now fish out the bay leaf (pun intended) and stir in the lemon and parsley. Note: if you wish it to be creamier, give it a few presses with a hand blender or blend a 3rd of the soup in a blender and pour back into the pan.
- Season to taste again and enjoy.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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