Corn and fish chowder

Method

• 1
  Melt the butter and oil in a large saucepan over medium-high heat. Add bacon and leek. Cook, stirring, for 5 minutes or until the bacon is crisp. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually stir in the stock. Place over medium heat. Cook, stirring, for 5 minutes or until mixture thickens.
• 2
  Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.
• 3
  Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.
• 4
  Add the fish and cream. Cook for 5 minutes or until the fish is cooked. Stir in parsley. Season with salt and pepper. Ladle among serving bowls. Top with extra thyme to serve.