Chowder belle-mère


Ingredients 12
Servings 4
Time

Ingredients

  • 25
    g
    butter
  • 15
    ml
    olive oil
  • 1
    onion, sliced
  • 1
    potato, peeled and chopped
  • 70
    g
    bacon, fried until crispy
  • 1
    Litres
    chicken stock
  • 400
    g
    smoked haddock fillet, skinned and chopped
  • 250
    g
    sweetcorn, frozen or canned, drained
  • 30
    ml
    cream
  • sea salt and freshly ground black pepper
  • dash of Tabasco
  • 15
    ml
    fresh parsley, chopped
 

Method

 
In a large saucepan, melt butter with olive oil and cook onion and potato until they soften. Add bacon and pour stock into saucepan. Bring to the boil and simmer until potato has softened. Stir in the fish and simmer for 5 minutes. Add sweetcorn. Cook for a few more minutes. Stir in the cream and season to taste. Add the Tabasco and parsley and serve. Serves 4-6.
 

Read more on: fish/seafood
 

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