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Fish & sweetcorn chowder

Fish & sweetcorn chowder

By Benjamin De Leon
5’ Prep time
20’ Cook time
25’ Total time
714 Calories
1 Serving

Summary

A joyous destination for in-season sweetcorn. creamy and comforting, this is an ideal quick supper for one.
Benjamin De Leon 0 Followers

Step by Step

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Step 1

Put a pan of salted water on to boil. Once boiling, add the potatoes and cook for 5-6 minutes, until cooked but with a bite, then drain and set aside. Return the pan to a medium heat with the butter, black pepper and oil. Once hot add the leek with the salt and cook for 3-4 minutes, until softened.
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Step 2

Add the corn kernels and flour; stir to form a paste, then add the milk and 150ml water. Add the stripped cob and the potatoes. Bring to the boil, then reduce to a simmer, add the coley and cover. Simmer for 4-5 minutes, until the fish is cooked through and opaque. Take out and discard the corn cob, then gently flake the fish with a wooden sppon. Season, adding a little milk if it looks too thick and stir through the parsley.
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Step 3

Ladle the chowder into a bowl, squeezing over the lemon juice. Sprinkle with more black pepper if liked, and serve with the bread.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    0.5 tbsp
  • Salt
    Salt
    0.25 tsp
  • Ground black pepper
    Ground black pepper
    0.5 tsp
  • Plain flour
    Plain flour
    0.5 tbsp
  • Leek
    Leek
    0.5
  • Milk
    Milk
    100 mls
  • Unsalted butter
    Unsalted butter
    0.5 tbsp
  • Miniature potatoes
    Miniature potatoes
    50 grams
  • Coley fillet
    Coley fillet
    1
  • Frozen cooks' ingredients chopped parsley
    Frozen cooks' ingredients chopped parsley
    1 tbsp
  • Essential sweetcorn cob
    Essential sweetcorn cob
    1
  • Small baguette
    Small baguette
    1

Nutrition Facts

View nutrition facts
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