Name: Corn and fish chowder
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 20 g butter; 1 tsp olive oil; 175 g pkt rindless bacon, coarsely chopped; 1 leek, pale section only, thinly sliced; 2 tbsp plain flour; 1 l Massel chicken style liquid stock; 4 sprigs fresh thyme; 400 g potatoes, peeled, cut into 1.5cm pieces; 2 corncobs, husks and silk removed, kernels removed; 500 g white fish fillets, cut into 2cm pieces; 125 ml thickened cream; Chopped fresh continental parsley, to serve; Fresh thyme sprigs, extra, to serve

CategorySeafood Chowder - SoupsDifficultyAdvanced

Delicious pieces of salty bacon add a meaty touch to this hearty corn and fish chowder.

Yields4 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

20 g butter

1 tsp olive oil

175 g pkt rindless bacon, coarsely chopped

1 leek, pale section only, thinly sliced

2 tbsp plain flour

1 l Massel chicken style liquid stock

4 sprigs fresh thyme

400 g potatoes, peeled, cut into 1.5cm pieces

2 corncobs, husks and silk removed, kernels removed

500 g white fish fillets, cut into 2cm pieces

125 ml thickened cream

Chopped fresh continental parsley, to serve

Fresh thyme sprigs, extra, to serve

Melt the butter and oil in a large saucepan over medium-high heat. Add bacon and leek. Cook, stirring, for 5 minutes or until the bacon is crisp. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the stock. Place over medium heat. Cook, stirring, for 5 minutes or until mixture thickens.

Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.

Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.

Add the fish and cream. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and pepper. Ladle among serving bowls. Top with extra thyme to serve.

With thanks to taste.com.au

Ingredients