Waitrose and Partners
Fish & sweetcorn chowder

Fish & sweetcorn chowder

A joyous destination for in-season sweetcorn. Creamy and comforting, this is an ideal quick supper for one.

5 out of 5 stars(1) Rate this recipe
  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 50g miniature potatoes, chopped into small pieces
  • ½ tbsp unsalted butter
  • ½ tsp ground black pepper
  • ½ tbsp olive oil
  • ½ leek, finely sliced
  • ¼ tsp salt
  • 1 Essential Sweetcorn cob, kernels sliced off (cob reserved)
  • ½ tbsp plain flour
  • 100ml milk
  • 1 coley fillet (from a 400g pack Essential Coley Portions), defrosted
  • 1 tbsp frozen Cooks' Ingredients Chopped Parsley
  • ½ lemon, juice
  • 1 small baguette or crusty roll, to serve


  1. Put a pan of salted water on to boil. Once boiling, add the potatoes and cook for 5-6 minutes, until cooked but with a bite, then drain and set aside. Return the pan to a medium heat with the butter, black pepper and oil. Once hot add the leek with the salt and cook for 3-4 minutes, until softened.

  2. Add the corn kernels and flour; stir to form a paste, then add the milk and 150ml water. Add the stripped cob and the potatoes. Bring to the boil, then reduce to a simmer, add the coley and cover. Simmer for 4-5 minutes, until the fish is cooked through and opaque. Take out and discard the corn cob, then gently flake the fish with a wooden sppon. Season, adding a little milk if it looks too thick and stir through the parsley.

  3. Ladle the chowder into a bowl, squeezing over the lemon juice. Sprinkle with more black pepper if liked, and serve with the bread.


Typical values per serving when made using specific products in recipe


3,005kJ/ 714kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating