Fish Ball Chowder

Fish Ball Chowder

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This is quite a delicate creamy potato chowder with fish balls instead of chunks of fish. Kids will like it.


Serves: 4 

  • 4 cups (1 litre) stock
  • 300g whitefish, minced
  • salt and pepper, to taste
  • 3 potatoes, peeled and cubed
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup milk
  • 2 tablespoons flour
  • 1 bunch fresh parsley

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring to stock to a simmer in a saucepan. Season the minced fish with salt and pepper and form into small balls, about the size of a walnut.
  2. Add the fish balls and potatoes to the simmering stock.
  3. Meanwhile, saute the onion and garlic in butter until the onion is transparent. Add to the simmering soup.
  4. Mix the milk and flour together until smooth. Pour in a thin stream into the soup, stirring constantly. Season with salt and pepper to taste and simmer until the potatoes are done.
  5. Serve, sprinkled with parsley.

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