Coley Spring Chowder

Coley Chowder
  • 4 servings
  • 10 mins to prepare
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  • A drizzle of olive oil
  • 1 onion, sliced
  • 1 leek, sliced
  • 50ml white wine (optional)
  • 1 tbsp plain flour
  • 500ml fish stock
  • 400g coley fillet, skin removed and pin boned
  • 1 corn on the cob
  • 75g asparagus, halved
  • 75g sugar snap peas
  • 2 spring onions, sliced
  • 300ml whole milk
  • 50g baby spinach leaves
  • Salt and pepper
  • 1 lemon, sliced



1 Heat a drizzle of olive oil in a large saucepan. Add the onion and leek and sauté for 5 minutes.

2 Add the white wine and cook for one minute.

3 Add the flour, stir well and cook for one minute.

4 Add the fish stock and bring to a simmer. Add the coley and simmer for 5 minutes.

5 Remove the kernels from the corn on the cob and add with the asparagus, sugar snap peas, spring onion  and milk. Cook for 3 minutes.

6 Add the spinach leaves and cook for 1 minute.

7 Check the coley is cooked through, season to taste with salt and pepper and spoon into warmed serving bowls. Garnish with sliced lemon.


CHEF’S TIP This is a great base chowder recipe. Swap coley for cod or salmon and garnish with chopped smoked salmon for a change.