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Photo of Fish and corn chowder by WW

Fish and corn chowder

Total Time
50 min
20 min
30 min
We’ve transformed a much loved classic into a dish that’s healthier for you. A hearty chowder that has tender potatoes, flaky fish pieces and crispy bacon all infused with the flavours of fennel and dill, is perfect for both lunch and dinner.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


1 small, finely chopped

Frozen corn

1 cup(s), kernels (160g)

Sebago potato

310 g, (Buy 450g) peeled, finely chopped

Vegetable stock, liquid, salt-reduced

4 cup(s), (4 cups)

Ling, raw

500 g, boneless, cut into bit size pieces

Shortcut bacon

60 g, cut into thin strips

Extra light sour cream

cup(s), (80g)

Fresh dill

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large saucepan over medium heat. Cook onion, celery and fennel, stirring, for 10 minutes or until softened but not coloured. Add corn, potato and stock. Cover and bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 15 minutes or until potato is tender.
  2. Stir soup well to release starch from potato and to thicken soup. Add fish and cook, uncovered, for 3 minutes or until the fish is cooked through. Season.
  3. Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4 minutes or until browned.
  4. Divide soup between bowls and top with sour cream, bacon and dill.


SERVING SUGGESTION: Crusty wholegrain bread. TIP: Replace white fish with 400g salmon, if preferred.