Delicious pieces of salty bacon add a meaty touch to this hearty corn and fish chowder.
Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
20gbutter
1tspolive oil
175gpkt rindless bacon, coarsely chopped
1leek, pale section only, thinly sliced
2tbspplain flour
1lMassel chicken style liquid stock
4sprigs fresh thyme
400gpotatoes, peeled, cut into 1.5cm pieces
2corncobs, husks and silk removed, kernels removed
500gwhite fish fillets, cut into 2cm pieces
125mlthickened cream
Chopped fresh continental parsley, to serve
Fresh thyme sprigs, extra, to serve
1
Melt the butter and oil in a large saucepan over medium-high heat. Add bacon and leek. Cook, stirring, for 5 minutes or until the bacon is crisp. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the stock. Place over medium heat. Cook, stirring, for 5 minutes or until mixture thickens.
2
Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.
3
Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.
4
Add the fish and cream. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and pepper. Ladle among serving bowls. Top with extra thyme to serve.
With thanks to taste.com.au
Ingredients
20gbutter
1tspolive oil
175gpkt rindless bacon, coarsely chopped
1leek, pale section only, thinly sliced
2tbspplain flour
1lMassel chicken style liquid stock
4sprigs fresh thyme
400gpotatoes, peeled, cut into 1.5cm pieces
2corncobs, husks and silk removed, kernels removed
500gwhite fish fillets, cut into 2cm pieces
125mlthickened cream
Chopped fresh continental parsley, to serve
Fresh thyme sprigs, extra, to serve
Directions
1
Melt the butter and oil in a large saucepan over medium-high heat. Add bacon and leek. Cook, stirring, for 5 minutes or until the bacon is crisp. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the stock. Place over medium heat. Cook, stirring, for 5 minutes or until mixture thickens.
2
Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.
3
Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.
4
Add the fish and cream. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and pepper. Ladle among serving bowls. Top with extra thyme to serve.
