Corn and fish chowder

Готовим Fish Corn and fish chowder

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

Lables: High protein Low carb Low sugar Lower gi Egg free Peanut free Sesame free Shellfish free Tree nut free
  1. 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.
  2. Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.
  3. Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.
  4. 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.

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20g butter
1 tsp olive oil
1 x 175g pkt rindless bacon, coarsely chopped
1 leek, pale section only, thinly sliced
2 tbsp plain flour
1L Massel chicken style liquid stock
4 sprigs fresh thyme
400g potatoes, peeled, cut into 1.5cm pieces
2 corncobs, husks and silk removed, kernels removed
500g white fish fillets, cut into 2cm pieces
125ml thickened cream
Chopped fresh continental parsley, to serve
Fresh thyme sprigs, extra, to serve

Adv

Autors
Preparation time
30
Cooking time
40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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