Name: Corn chowder
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30 ml butter; 1 onion large, chopped; 3-4 celery stalks finely chopped; 3 bacon rindless rashers, chopped; 2 potatoes peeled and diced; 250 ml wine dry white; 4 sweetcorn; 45 ml cornflour; 500 ml stock chicken; 250 ml cream; 250 ml milk; 350 g haddock smoked; fresh parsley chopped; lemon halved, juice only

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Ingredients (14)

30 ml	butter
1	onion — large, chopped
3-4	celery stalks — finely chopped
3	bacon — rindless rashers, chopped
2	potatoes — peeled and diced
250 ml	wine — dry white
4	sweetcorn
45 ml	cornflour
500 ml	stock — chicken
250 ml	cream
250 ml	milk
350 g	haddock — smoked
	fresh parsley — chopped
	lemon — halved, juice only

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Method:

Heat the butter in a saucepan and sauté the onion until soft and glossy. Add the celery and bacon and sauté for five minutes until the celery is soft and glossy.

Add the potatoes and stirfry for a few minutes. Add the wine, scrape the bottom of the saucepan clean, and allow the wine to evaporate slightly.

Clean the mealies and slice off the kernels using a sharp knife. Add these to the saucepan and stir-fry for a few minutes.

Stir in the cornflour, followed by the chicken stock, cream and milk, and bring to the boil.

Reduce the heat and simmer the mixture for about 20 minutes, stirring occasionally, until the potatoes are cooked.

Stir in the fish or seafood of your choice, along with the parsley, and simmer for a few minutes until cooked. Remove the saucepan from the heat, add lemon juice to taste, then season to taste with salt and pepper. Serve with fresh bread.

Words and image:Home magazine

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