Name: Hearty fish chowder
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Cuisine: american
Ingredients: 40g butter; 4 rashers rindless shortcut bacon, chopped; 1 brown onion, chopped; 2 garlic cloves, crushed; 40.00 ml plain flour; 1 litre salt reduced chicken style liquid stock; 2 dried bay leaves; 400g potato; 2 x 125g cans corn kernels, drained, rinsed; 500g skinless firm white fish fillets (such as ling or blue-eye), cut into 2cm pieces; 83.33 gm pure cream; 62.50 ml finely chopped fresh chives; crusty bread, to serve

Hearty fish chowder

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Ingredients:

40g butter
4 rashers rindless shortcut bacon, chopped
1 brown onion, chopped
40.00 ml plain flour
1 litre salt reduced chicken style liquid stock
2 dried bay leaves
400g potato
2 x 125g cans corn kernels, drained, rinsed
500g skinless firm white fish fillets (such as ling or blue-eye), cut into 2cm pieces
83.33 gm pure cream
62.50 ml finely chopped fresh chives
crusty bread, to serve

Instructions:

In a large saucepan over high heat, melt butter. Add bacon, onion, and garlic, and cook for 5 minutes until onion is softened and bacon is crisp. Stir in flour and cook for 1 minute. Slowly pour in chicken stock and 1 cup of cold water.
Place bay leaves, potato, and corn into the pan. Cover the pan and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the potato is tender. Discard the bay leaves. Add the fish to the pan and simmer, covered, for an additional 5 minutes, or until the fish is cooked through. Remove the pan from the heat and stir in the cream and 2 tablespoons of chives. Season with pepper and sprinkle with the remaining chives. Serve the dish with crusty bread.

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