Corn and fish chowder

Corn and fish chowder

Ingredients

20 g butter

1 tsp olive oil

175 g pkt rindless bacon, coarsely chopped

1 leek, pale section only, thinly sliced

2 tbsp plain flour

1 l Massel chicken style liquid stock

4 sprigs fresh thyme

400 g potatoes, peeled, cut into 1.5cm pieces

2 corncobs, husks and silk removed, kernels removed

500 g white fish fillets, cut into 2cm pieces

125 ml thickened cream

Chopped fresh continental parsley, to serve

Fresh thyme sprigs, extra, to serve

Directions

Step 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.

Step 2

Reduce heat to low. Add the potato and thyme. Cook for 15 minutes.

Step 3

Add the corn kernels and cook, stirring often, for 10 minutes or until the potato is soft.

Step 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. With thanks to taste.com.au