Rustie Lee's hug in a bowl fish chowder
Rustie’s joining us in the kitchen with her creamy chowder - which she says is literally like a hug in a bowl! With warming smoked haddock, bacon and soft potatoes, this speedy recipe is set to make you feel good - with no January blues in sight.
Hug in a bowl fish chowder
Serves: 4
Ingredients
4 slices bacon, diced 3 tbsp butter 1 onion, chopped 2 carrots, diced4 celery stalks, diced 4 tbsp plain flour 500ml fish or vegetable stock4 potatoes, peeled and diced250ml milk 100ml double cream 1 lb fish (smoked haddock or fish pie mix), cut into chunks1 small tin sweetcorn Salt and pepper, to taste Fresh parsley, chopped, for garnish
Method
1. In a large saucepan, cook the bacon over medium heat until crispy. Remove from the pan and set aside, leaving the bacon fat in the pan.
2. Add butter to the pan and sauté the onions, carrots, and celery until softened.
3. Sprinkle the flour over the vegetables and stir well to coat them in the flour.
4. Slowly pour in the fish or vegetable stock, stirring constantly to avoid lumps. Bring to a simmer.
5. Once simmering, add the potatoes to the pan and simmer until they are tender.
6. Stir in the milk and cream, then add the chunks of fish and sweetcorn and simmer gently until the fish is cooked through (approx 5 minutes).
7. Season with salt and pepper to taste. Garnish with the crispy bacon and chopped fresh parsley. Serve hot with crusty bread.