Creamy Fishy Chowder


  • 1 Carrot
  • 1 Onion
  • 2 Celery branches
  • 3 Medium potatoes
  • 1 tablespoon Butter
  • 2 medium slices Bacon
  • 1 can Clams (and its juices)
  • 400g Fish chunks
  • 1 clove Garlic
  • 2 Bay leaves
  • 100g Green peas
  • 100ml Sour cream
  • 1 bunch dill
  • 1 Chilli (Small)


Step 1
Cut the bacon into short strips and fry them with the butter on a pot on medium heat
Step 2
When the bacon becomes crisp, add the onion finely chopped, celery, bay leaves, and crushed garlic. Sautรฉ a few minutes until the onions become soft but not browned
Step 3
Add the carrot and celery sliced; the potatoes peeled and cut into cubes; the clams and their juices; the fish, and a good 1.5L of water (or vegetable stock) and simmer until the potatoes are tender (15-20 mins), stirring occasionally
Step 4
Let it cool down for 10 minutes, and add slowly add the cream. To avoid curding, mix thoroughly 3 table spoons of the hot soup into the cream first, and then stir back the mix slowly into the soup
Step 5
Add the dill freshly chopped, some chilli rings and serve immediately with some bread (ideally sourdough).