Pilchards Soup (West Coast Chowder)


  • 1 x 400g can Saldanha Pilchards in Tomato Sauce OR Hot Chilli Sauce
  • 1 x can of chopped tomatoes
  • 2 onions
  • 2 tbsp oil
  • 2 cups milk
  • 2 potatoes, boiled and cubed
  • Few sprigs parsley, chopped
  • 1 packet cream of mushroom soup



  1. Lightly fry the onions in oil.
  2. Add the tinned tomatoes.
  3. Separately, add 2 cups of cold water to the cream of mushroom soup and mix.
  4. Add the soup mix to the onion and tomato mix while stirring.
  5. Add milk while continuing to stir.
  6. Heat until it thickens, stirring occasionally.
  7. Add flaked pilchards and sauce (remove bones), boiled potatoes and seasoning.
  8. Sprinkle with parsley.
Share This