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Corn and fish chowder
Corn and fish chowder
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savory bacon enhances this comforting corn and fish chowder.
Ingredients:
  • 20g butter
  • 4.60 gm olive oil
  • 1 x 175g pkt rindless bacon, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 40.00 ml plain flour
  • 1L (4 cups) chicken style liquid stock
  • 4 sprigs fresh thyme
  • 400g potatoes, peeled, cut into 1.5cm pieces
  • 2 corncobs, husks and silk removed, kernels removed
  • 500g white fish fillets, cut into 2cm pieces
  • 125ml (1/2 cup) thickened cream
  • Chopped fresh continental parsley, to serve
  • Fresh thyme sprigs, extra, to serve
Instructions:
  • In a large saucepan over medium-high heat, melt the butter and oil. Add bacon and leek, stirring for 5 minutes until the bacon is crisp. Stir in the flour and cook for 1 minute. Remove from heat and gradually stir in the stock. Return to medium heat and cook for 5 minutes until the mixture thickens.
  • Simmer the potato and thyme on low heat for 15 minutes.
  • Cook the corn kernels, stirring occasionally, for 10 minutes or until the potato is tender.
  • Combine the fish and cream in the pot and cook for 5 minutes or until the fish is cooked through. Stir in parsley, season with salt and pepper, then ladle into serving bowls. Garnish with extra thyme before serving.

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