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Easy fish chowder
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a creamy seafood chowder using white fish, mussels, and a touch of cream.
Ingredients:
  • 18.20 gm olive oil
  • 200g Made Thin Sliced Streaky Bacon, rind removed
  • 2 onions, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 garlic clove, crushed
  • 20.00 ml plain flour
  • 500ml milk
  • 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks
  • 375ml fish stock
  • 100g canned corn kernels, drained
  • 500g boneless white fish (such as perch or cod), cut into bite-size chunks
  • 24 mussels, scrubbed, debearded (optional)
  • 150ml thick cream
  • 40.00 ml chopped flat-leaf parsley, to garnish
Instructions:
  • 1. Heat oil in a large saucepan and cook bacon until starting to crisp. Add onion, celery, and garlic until soften. Stir in flour for 1 minute. Pour in hot milk, then add potatoes and stock, and cook for 5 minutes. Add corn and fish, cook until fish is opaque. Add mussels (if using) in the last 2 minutes of cooking. Finish with cream, salt, and pepper. Serve sprinkled with parsley in deep bowls.

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