By eliminating the heavy cream, we’ve reduced calories, cholesterol and saturated fat, and we’ve increased lots of valuable nutrients. In our chowder ... and Parmesan cheese and blend until ...

9. Add the cream to the pot and return the liquid to a boil. Gently slip the whole haddock fillets into the chowder. Lower ...

Once your potatoes are fork-tender, remove the pot from heat. Add the flaked halibut and cream and stir to combine. Your fish ...

A chowder is an incredibly easy thing to make. Jane Grigson makes the point that this is one perfectly good use for frozen fish. Cook a little ... in a spoon or two of cream if the mood takes ...

Add the potatoes and the cream and bring to a simmer. Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is ... Serve the chowder in bowls.

Gently stir in the cream, being careful not to break up the fish. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread.