Buttercups Day Nursery Flintshire North Wales

Chunky Fish Chowder


2 tsp olive oil
Leeks finely chopped
potatoes cut into small cubes
3 cauliflower chopped small.
1 lemon (zest only)
½ or 1 bag of sweetcorn
½ or 1 bag of peas
2 bag of salmon
1 tub cream, additional blue milk if needed.


  1. Heat the oil in the pan, finely chop leeks with garlic and fry gently for 5 minutes until softened, but not coloured
  2. Add potatoes and chopped cauliflower and gently fry, then add water to cover and bring up to the boil.
  3. At 10.30 am add the chopped up Salmon to the potatoes
  4. At 11am add peas and sweetcorn and bring back to the boil.
  5. At 11.15 add cream and milk, add more milk if required.