Name: Easy fish chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 200 g streaky bacon, rind removed; 2 onions, finely chopped; 2 celery stalks, thinly sliced; 1 garlic clove, crushed; 1 tbsp plain flour; 500 ml milk, hot; 350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks; 375 ml fish stock; 100 g canned corn kernels, drained; 500 g boneless white fish (such as perch or cod), cut into bite-size chunks; 24 mussels, scrubbed, debearded (optional); 150 ml thick cream; 2 tbsp chopped flat-leaf parsley, to garnish

CategorySeafood Chowder - SoupsDifficultyIntermediate

Use firm white fish, fresh mussels and a little cream to create this luscious seafood chowder.

Yields6 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

1 tbsp olive oil

200 g streaky bacon, rind removed

2 onions, finely chopped

2 celery stalks, thinly sliced

1 garlic clove, crushed

1 tbsp plain flour

500 ml milk, hot

350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks

375 ml fish stock

100 g canned corn kernels, drained

500 g boneless white fish (such as perch or cod), cut into bite-size chunks

24 mussels, scrubbed, debearded (optional)

150 ml thick cream

2 tbsp chopped flat-leaf parsley, to garnish

Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.

With thanks to taste.com.au

Ingredients