Creamy Fish and Corn Chowder

Creamy Fish & Corn Chowder

Creamy corn chowder with smoky bacon and soft white fish topped with chives
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 5 people
Calories: 446kcal


  • ½ tbsp olive oil
  • 150 g bacon- chopped into 2cm pieces
  • 1 large brown onion (300g)- finely chopped
  • 2 cloves garlic- minced
  • 2 large carrots (200g)- cut into fine slices
  • 1 stick celery (125g)- finely diced
  • 1 large sweet potato (420g)- chopped into 1cm cubes
  • 25 g plain flour
  • 500 ml fish stock
  • 750 ml full cream milk
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 375 g corn kernels
  • 500 g fish fillets- cut into 3-4cm chunks (use a firm white fish- cod, barramundi, snapper or pollack)
  • 4 tbsp fresh chives- finely chopped


  • Heat the olive oil in a large pot over medium high heat.
  • Add the bacon pieces, fry for 3-4 minutes until the bacon is golden and crispy. Remove the bacon from the pot with a slotted spoon, and set aside
  • Add the garlic and onion, cook for 3 minutes until softened
  • Add the carrots, celery and sweet potato and stir for a further 3 minutes
  • Turn the heat down to medium. Add the flour and stir quickly for 30 seconds
  • Add the stock, milk, bay leaves. thyme and corn kernels. Season with salt and pepper and bring to a simmer. Place a lid over the pot, and gently simmer for 15 minutes, or until the sweet potato and carrots are tender
  • Add the fish fillets and replace the lid, simmering for 4 minutes- the fish should be opaque and firm.
  • If the soup is too thick, add a splash of water
  • Ladle into serving bowls, season with salt and pepper. Add the crispy bacon on top and garnish with a handful of chopped chives


Calories: 446kcal
Carbs: 44.2g | Fat: 15.5g | Protein: 32.8g

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