Corn and fish chowder

CategoryDifficultyAdvanced

Delicious pieces of salty bacon add a meaty touch to this hearty corn and fish chowder.

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 20 g butter
 1 tsp olive oil
 175 g pkt rindless bacon, coarsely chopped
 1 leek, pale section only, thinly sliced
 2 tbsp plain flour
 1 l Massel chicken style liquid stock
 4 sprigs fresh thyme
 400 g potatoes, peeled, cut into 1.5cm pieces
 2 corncobs, husks and silk removed, kernels removed
 500 g white fish fillets, cut into 2cm pieces
 125 ml thickened 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.

Ingredients

 20 g butter
 1 tsp olive oil
 175 g pkt rindless bacon, coarsely chopped
 1 leek, pale section only, thinly sliced
 2 tbsp plain flour
 1 l Massel chicken style liquid stock
 4 sprigs fresh thyme
 400 g potatoes, peeled, cut into 1.5cm pieces
 2 corncobs, husks and silk removed, kernels removed
 500 g white fish fillets, cut into 2cm pieces
 125 ml thickened 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.

Corn and fish chowder

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