Hearty fish chowder

Готовим Fish Hearty fish chowder

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Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Melt butter in a large saucepan over high heat. Add bacon, onion and garlic. Cook, stirring, for 5 minutes or until onion is softened and bacon crisp. Add flour. Cook, stirring, for 1 minute. Gradually stir in chicken stock and 1 cup cold water.
  2. Add bay leaves, potato and corn. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is tender. Remove and discard bay leaves. Add fish to pan. Simmer, covered, for 5 minutes or until fish is cooked through. Remove from heat. Stir in cream and 2 tablespoons chives. Season with pepper. Sprinkle with remaining chives. Serve with crusty bread.

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40g butter
4 rashers rindless shortcut bacon, chopped
1 brown onion, chopped
2 garlic cloves, crushed
2 tbsp plain flour
1 litre Massel salt reduced chicken style liquid stock
2 dried bay leaves
2 large desiree potatoes, peeled, cut into 1cm cubes
2 x 125g cans corn kernels, drained, rinsed
500g skinless firm white fish fillets , cut into 2cm pieces
1/3 cup pure cream
1/4 cup finely chopped fresh chives
crusty bread, to serve

Adv

Autors
Preparation time
25
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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