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Corn and fish chowder

Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

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

 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.

With thanks to taste.com.au

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories2143
% Daily Value *
Total Fat 27g35%

Saturated Fat 13g65%
Cholesterol 137mg46%
Sodium 1763.05mg77%
Total Carbohydrate 28g11%

Dietary Fiber 6g22%
Total Sugars 5g
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.