- 40g butter
- 4 rashers rindless shortcut bacon, chopped
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 2 tablespoons plain flour
- 1 litre Massel salt reduced chicken style liquid stock
- 2 dried bay leaves
- 2 large (400g) desiree potatoes, peeled, cut into 1cm cubes
- 2 x 125g cans corn kernels, drained, rinsed
- 500g skinless firm white fish fillets (such as ling or blue-eye), cut into 2cm pieces
- 1/3 cup pure cream
- 1/4 cup finely chopped fresh chives
- crusty bread, to serve
- Step 1Melt butter in a large saucepan over high heat. Add bacon, onion and garlic. Cook, stirring, for 5 minutes or until onion is softened and bacon crisp. Add flour. Cook, stirring, for 1 minute. Gradually stir in chicken stock and 1 cup cold water.
- Step 2Add bay leaves, potato and corn. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is tender. Remove and discard bay leaves. Add fish to pan. Simmer, covered, for 5 minutes or until fish is cooked through. Remove from heat. Stir in cream and 2 tablespoons chives. Season with pepper. Sprinkle with remaining chives. Serve with crusty bread.
All nutrition values are per serve
To make chicken chowder, omit the fish and add 500g diced chicken breast fillet with the potato at the start of step 2.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas