Easy fish chowder

EASY FISH CHOWDER

Ingredients

Use firm white fish, fresh mussels and a little cream to create this luscious seafood chowder.

1 tbsp olive oil

200 g streaky bacon, rind removed

2 onions, finely chopped

2 celery stalks, thinly sliced

1 garlic clove, crushed

1 tbsp plain flour

500 ml milk, hot

350 g desiree or pontiac potatoes, peeled, cut into 1 cm chunks

375 ml fish stock

100 g canned corn kernels, drained

500 g boneless white fish (such as perch or cod), cut into bite-size chunks

24 mussels, scrubbed, debearded (optional)

150 ml thick cream

2 tbsp chopped flat-leaf parsley, to garnish

Directions

Step 1

Heat the oil in a large saucepan and add the bacon. Cook over medium heat until starting to crisp. Add the onion and cook until it starts to soften. Add the celery and garlic and cook for 1–2 minutes until softened. Add the flour and cook for 1 minute. Stir in the hot milk, potatoes and fish stock, then cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until the fish is opaque. If using mussels, add them during the last 2 minutes of cooking and discard any that haven’t opened. Stir in the cream and season with salt and pepper. Serve in deep bowls sprinkled with chopped parsley. With thanks to taste.com.au