Fish Chowder

Fish Chowder


  • 40G Unsalted Butter
  • 4 Rashers Coles Brand Short Cut Bacon, Finely Chopped
  • 1 Brown Onion, Finely Chopped
  • 2 Garlic Cloves, Crushed
  • 500G Potatoes, Peeled, Cut Into 1Cm Chunks
  • 1 Litre Campbellā€™S Real Stock Chicken Salt Reduced
  • 500G Firm White Fish Fillets (Such As Pink Ling Or Snapper), Cut Into 4Cm Pieces
  • 1 Cup Frozen Corn Kernels
  • 1/2 Cup Thickened Cream
  • 2 Tablespoons Chopped Flat-Leaf Parsley
  • Crusty Bread, To Serve

Coocking Method

First Of All Melt The Butter In A Saucepan Over High Heat. Now Cook The Bacon And Onion For 3-4 Mins Or Until Onion Softens. Then Add Garlic And Cook For 1 Min Or Until Fragrant.
After This Add Potatoes And Stock. Bring To The Boil. Simmer, Covered, For 10 Mins Or Until Potato Is Tender. Add The Fish And Corn. Simmer, Uncovered, For 3 Mins Or Until Fish Is Just Cooked Through.
Now Add The Cream And Parsley And Stir Until Heated Through (Do Not Boil Or Soup May Split).
Then Ladle The Soup Into Bowls. Season With Pepper. And Serve With Crusty Bread.
Your Tastey Fish Chowder Is Ready.

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