Easy fish chowder

CategoryDifficultyIntermediate

Use firm white fish, fresh mussels and a little cream to create this luscious seafood chowder.

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 tbsp olive oil
 200 g streaky bacon, rind removed
 2 onions, finely chopped
 2 celery stalks, thinly sliced
 1 garlic clove, crushed
 1 tbsp plain flour
 500 ml milk, hot
 350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks
 375 ml fish stock
 100 g canned corn kernels, drained
 500 g boneless white fish (such as perch or cod), cut into bite-size chunks
 24 mussels, scrubbed, debearded (optional)
 150 ml thick cream
 2 tbsp chopped flat-leaf parsley, to garnish
1

Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.

Ingredients

 1 tbsp olive oil
 200 g streaky bacon, rind removed
 2 onions, finely chopped
 2 celery stalks, thinly sliced
 1 garlic clove, crushed
 1 tbsp plain flour
 500 ml milk, hot
 350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks
 375 ml fish stock
 100 g canned corn kernels, drained
 500 g boneless white fish (such as perch or cod), cut into bite-size chunks
 24 mussels, scrubbed, debearded (optional)
 150 ml thick cream
 2 tbsp chopped flat-leaf parsley, to garnish

Directions

1

Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.

Easy fish chowder

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