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Corn and fish chowder

  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced


  • 20g butter
  • 1 teaspoon olive oil
  • 1 x 175g pkt rindless bacon, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 tablespoons plain flour
  • 1L (4 cups) Massel chicken style liquid stock
  • 4 sprigs fresh thyme
  • 400g potatoes, peeled, cut into 1.5cm pieces
  • 2 corncobs, husks and silk removed, kernels removed
  • 500g white fish fillets, cut into 2cm pieces
  • 125ml (1/2 cup) thickened cream
  • Chopped fresh continental parsley, to serve
  • Fresh thyme sprigs, extra, to serve


  • 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.

Source: taste.com.au


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