Local Fish Chowder

Local Fish Chowder


34 people made this

With potatoes, bacon and gurnard, tarakihi or any white fish you're keen on, this seafood chowder keeps it local and is quick and easy. Serve with bread.


Serves: 4 

  • 4 potatoes, peeled and diced
  • 1 onion, diced
  • 4 rashers bacon, diced
  • 230g gurnard or tarakihi fillets, diced
  • 1/2 cup (125ml) milk
  • 1/4 teaspoon freshly ground white pepper

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan cover potatoes with enough water so they are fully covered. Bring to boil then reduce to a simmer. In a frying pan cook onion and bacon over medium heat until onions are soft. Add to potato mixture.
  2. Once potatoes become soft and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
  3. Add enough milk to bring soup to your desired taste and texture. Season with white pepper and serve.


You can use any white fish that you have available.

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