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

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.

Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.

Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.

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

Servings 0

Amount Per Serving
Calories 2143

% Daily Value *
Total Fat 27g42%

Saturated Fat 13g65%
Cholesterol 137mg46%
Sodium 1763.05mg74%
Total Carbohydrate 28g10%

Dietary Fiber 6g24%

Sugars 5g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Corn and fish chowder