low-calorie cooking oil spray
1 leek, thinly sliced, white and green parts kept separate
50 g (2 oz) smoked back bacon rashers, trimmed of fat and diced
200 g (7 oz) potato, finely diced
175 g (6 oz) celeriac, finely diced
75 g (3 oz) frozen sweetcorn
450 ml (4 pint) fish stock
1 bay leaf
250 g (8 oz) smoked cod fillet
200 ml (7 fl oz) skimmed milk
50 g (2 oz) reduced-fat cream cheese
salt and pepper
chopped parsley, to garnish


1.Preheat the slow cooker if necessary.
2.Spray a large frying pan with a little low-calorie cooking oil and place over a medium heat until hot.
3.Add the white leek slices and the bacon and cook for 3-4 minutes until the leeks have softened and the bacon is just beginning to brown.
4.Add the potato, celeriac, sweetcorn and stock. Bring to the boil, stirring, then add the bay leaf and season to taste
5.Transfer to the slow cooker pot, arrange the fish on top and press the fish into the liquid.
6.Cover and cook on high for 2-3 hours until the potatoes and celeriac are tender and the fish flakes easily when pressed with a small knife.
7.Transfer the fish to a plate, remove the skin and bones and break into pieces.
8.Stir the milk and cream cheese into the slow cooker pot, then stir in the reserved green leek slices and the flaked fish.
9.Cover again and cook for 15 minutes until the leeks are tender.
10.Ladle into bowls and serve garnished with chopped parsley.
11.FOR SALMON & CRAB CHOWDER, follow the recipe above, using 250 g (8 oz) salmon fillet instead of the smoked cod.
12.Cook as above, stirring in a 40 g (1½ oz) ca brown crab meat for the last 15 minutes of cooking time nos

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