Name: Creamy fish chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 1 leek, trimmed, sliced; 200g middle bacon rashers, trimmed, chopped; 40.00 ml plain flour; 765.00 gm fish stock; 2 desiree potatoes, peeled, cut into 2cm pieces; Large pinch of ground nutmeg; 342.48 gm milk; 400g skinless firm white fish fillets, cut into 2cm pieces (see Notes); 83.33 gm pure cream; 250.00 ml frozen corn kernels; 125g hot-smoked salmon, flaked; 62.50 ml chopped fresh flat-leaf parsley leaves

Creamy fish chowder

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Creamy 30-minute chowder.

Ingredients:

1 leek, trimmed, sliced
200g middle bacon rashers, trimmed, chopped
40.00 ml plain flour
765.00 gm fish stock
2 desiree potatoes, peeled, cut into 2cm pieces
Large pinch of ground nutmeg
342.48 gm milk
400g skinless firm white fish fillets, cut into 2cm pieces (see Notes)
83.33 gm pure cream
250.00 ml frozen corn kernels
125g hot-smoked salmon, flaked
62.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

In a large saucepan over medium heat, heat oil, then sauté leek and bacon for 5 minutes until leek softens. Stir in flour and cook for additional 2 minutes.
Slowly incorporate the stock and 1 cup of cold water, then bring the mixture to a gentle simmer. Introduce the potato and simmer with the pot partially covered for about 5 minutes, or until the potato is nearly cooked through.
Sprinkle in nutmeg, pour in milk, and add fish. Bring to a gentle simmer and cook for 5 minutes or until fish is tender. Stir in cream and corn, simmer for 3 minutes until heated. Season with salt and pepper. Serve in bowls, garnish with salmon and parsley. Enjoy!

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