Chowder belle-mère

Fairlady
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

25.00 g butter
15.00 ml fresh chillies — 573
1.00 onion — sliced
1.00 potato — peeled, chopped
70.00 g bacon — fried until crispy
1.00 Litres stock — chicken
400.00 g haddock — smoked, skinned, chopped
250.00 g sweet corn — frozen or canned, drained
30.00 ml cream
sea salt and freshly ground black pepper
Tabasco sauce — dah
15.00 ml fresh parsley — chopped
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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.



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