Corn and fish chowder

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

Recipe «Corn and fish chowder» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.