Creamy fish chowder
May 27, 2013 2:00pm- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Creamy fish chowder
- 1 tablespoon vegetable or olive oil
- 1 medium brown onion, finely chopped
- 150 gram bacon rashers, finely chopped
- 2 tablespoon plain flour
- 2 1/2 cup milk
- 1 cup fish or vegetable stock
- 2 medium potatoes, cut into 1 cm pieces
- 310 gram can corn kernels, drained
- 400 gram firm white fish fillets, cut into 1.5cm pieces
- 2 tablespoon chopped flat-leaf parsley
- buttered bread, to serve
Method
Creamy fish chowder
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1Heat oil in a large saucepan over moderately high heat. Add onion and bacon; cook and stir for 5-6 minutes or until bacon is crisp. Add flour; cook and stir for 1 minute.
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2Gradually add milk and stock, stirring until smooth. Cook and stir for 4-5 minutes or until mixture boils and thickens. Add potato. Reduce heat; simmer, uncovered, for 5 minutes. Add corn and fish; simmer, uncovered, for 5 minutes or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
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3Ladle soup into serving bowls. Sprinkle with parsley. Serve with buttered bread.
Notes
Budget tip: You can also use canned flaked salmon; stir in at end of cooking. Use seafood marinara mix instead of fish. Try using thinly sliced leek instead of onion. It's best to prepare chowder close to serving time.
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