Corn & fish chowder

Posted by adm On February - 25 - 2012

How to cook Corn & fish chowder


  • 20g butter
  • 1 tsp olive oil
  • 1 x 175g pkt rindless bacon, coarsely shredded
  • 1 scallion, pale section but, thinly sliced
  • 2 tbs plain flour
  • 1L (4 cups) chicken strain
  • 4 sprigs fresh thyme
  • 400g potatoes, raw, delve 1.5cm pieces
  • 2 Snow White corncobs, husks and silk removed, kernels removed
  • 500g white fish fillets, dig 2cm pieces
  • 125ml (1/2 cup) thickened emollient
  • Chopped fresh continental parsley, to help
  • Fresh thyme sprigs, supernumerary, to answer

How to:

  • Melt the butter and oil in a large saucepan over medium-high hotness. Add bacon and scallion. Falsify, stirring, for 5 minutes or until the bacon is crinkle. Add the flour. Fix, stirring, for 1 moment. Remove from passion. Gradually stir in the strain. Place over medium hotness. Falsify, stirring, for 5 minutes or until mixture thickens.

  • Reduce heat to low. Add the potato and thyme. Cook for 15 transactions.

  • Add the corn kernels and prepare, stirring ofttimes, for 10 minutes or until the potato is subdued.

  • Add the fish and skim. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and peppercorn. Ladle among serving bowls. Top with extra thyme to service.

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