Creamy Fish & Corn Chowder
Creamy corn chowder with smoky bacon and soft white fish topped with chives
Servings: 5 people
Calories: 446kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 446kcal
Carbs: 44.2g | Fat: 15.5g | Protein: 32.8g
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