Hearty fish chowder

Posted by adm On January - 13 - 2012

How to cook Hearty fish chowder


  • 40g butter
  • 4 rashers rindless shortcut bacon, shredded
  • 1 brown onion, sliced
  • 2 garlic cloves, low
  • 2 tablespoons plain flour
  • 1 litre salt-reduced chicken strain
  • 2 dried bay leaves
  • 2 prominent (400g) desiree potatoes, raw, delve 1cm cubes
  • 2 x 125g cans corn kernels, knackered, rinsed
  • 500g skinless firm white fish fillets (such as ling or blue-eye), delve 2cm pieces
  • 1/3 cup pure pick
  • 1/4 cup finely chopped fresh schnittlaugh
  • crusty dough, to service

How to:

  • Melt butter in a large saucepan over high oestrus. Add bacon, onion and ail. Fudge, stirring, for 5 minutes or until onion is softened and bacon crinkle. Add flour. Fudge, stirring, for 1 second. Gradually stir in chicken stock and 1 cup cold weewee.

  • Add bay leaves, potato and maize. Masking. Bring to the churn. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is bid. Remove and discard bay leaves. Add fish to pan. Simmer, covered, for 5 minutes or until fish is cooked through. Remove from warmth. Stir in cream and 2 tablespoons cive. Season with peppercorn. Sprinkle with remaining cive. Serve with crusty clams.

  • To make chicken chowder, omit the fish and connect 500g diced chicken breast fillet with the potato at the start of tone 2.

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