Sweet Corn and Haddock Chowder
Corn and fish chowder is as delicious on a summer day as it is on a winter night.
Serves: serves 4
- 2 tbsp sunflower oil
- 3 oz (90 g) streaky bacon, cut into strips
- 1 onion, chopped
- 1 bay leaf
- a sprig of fresh thyme
- 2 medium-sized potatoes, peeled and diced
- 12-oz (375-g) can of sweet corn, drained
- 11/4 cups milk
- 11/4 cups buttermilk
- 2/3 cup water
- 8 oz (250 g) undyed smoked haddock, cut into 1-in (2.5.cm) cubes, skinned and boned
- 1 tbsp chopped fresh chives
- salt and pepper
- In a saucepan, heat the oil over medium heat, and fry the bacon until crisp. Remove and reserve.
- Add the onion to the saucepan and cook until softened but not brown.
- Add the bay leaf, thyme, potato, sweet corn, milk, buttermilk, and water. Simmer for 10 minutes.
- Add the fish and chives, and simmer gently for a further 5 minutes.
- Season to taste with salt and pepper, and serve with the strips of bacon arranged over the top.
- Keep the cooking time short by cutting the potatoes small, so that they cook through in 10 minutes. Ideally, they should crumble and thicken the soup.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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