Fish chowder

Fish chowder

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
2 thick rashers streaky bacon, diced
1 medium onion, chopped
2 cups fish stock or water
1 cup sweet corn kernels
2 potatoes, peeled and diced
500g fresh or smoked fish, cut into 2 cm pieces
1 1/2 cups milk
salt and freshly ground pepper
2 tablespoons chopped parsley

Method

  1. Melt the butter in a saucepan and add the bacon and onion. Sauté gently until the onion is softened then add the stock or water, corn and potatoes. Bring to a simmer and cook until the potatoes are tender. Meanwhile, cut the fish into small pieces and add to the saucepan. Continue to cook for a further 5 minutes or until the fish is cooked. Heat the milk, add to the soup and reheat gently without boiling. Season with salt and pepper and stir in the parsley. Americans often serve a soup like this with plain crackers.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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