Easy fish chowder

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

Recipe «Easy fish chowder» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 200g streaky bacon, rind removed, 2 onions, finely chopped, 2 celery stalks, thinly sliced, 1 garlic clove, crushed , 1 tbsp plain flour, 2 cups milk, hot, 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks , 1 1/2 cups fish stock, 100g canned corn kernels, drained, 500g boneless white fish , cut into bite-size chunks, 24 mussels, scrubbed, debearded, 150ml thick cream, 2 tbsp chopped flat-leaf parsley, to garnish.

Ingredients:

• 1 tbsp olive oil 
• 200g streaky bacon, rind removed 
• 2 onions, finely chopped 
• 2 celery stalks, thinly sliced 
• 1 garlic clove, crushed 
• 1 tbsp plain flour 
• 2 cups milk, hot 
• 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks 
• 1 1/2 cups fish stock 
• 100g canned corn kernels, drained 
• 500g boneless white fish , cut into bite-size chunks 
• 24 mussels, scrubbed, debearded 
• 150ml thick cream 
• 2 tbsp chopped flat-leaf parsley, to garnish 

Instructions

1. 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.