Saturday, May 28, 2011

Creamy fish chowder.

Just a quick post to share a soup that went down well at dinner the other night. It's the kind of soup that would go down well if you were feeling a bit under the weather. Unfortunately the photo doesn't make it look that appealing. Haven't made a "chowder" for ages, for some reason that word makes me think of clambakes? Or is that Mr CH and his ukulele?

Ingredients
2 tbs butter
2tbs plain flour
1 leek washed and sliced
garlic chopped
4 rashers bacon chopped
1 litre chicken stock
2 large potatoes,peeled and cut into cubes
600gms white fish fillets cut into small chunks(I used 800gms for the 6 of us)
1 cup frozen corn kernels
broccoli cut into small florets
dash of milk or cream
salt/pepper
parsley or chives

1. Melt butter in a large saucepan.
2.Add sliced leek, bacon, and garlic and cook until soft.
3. Add flour and stir to make a roux, stir in chicken stock and add potato cubes and bring to the boil, reduce heat and simmer until the potatoes are cooked.
4.Add the corn,broccoli and the fish and simmer until the fish is cooked.
5.Add some water/cream or milk to get the consistency you like.
6. Season to taste.
I grilled my fish in whole fillets then broke apart the pieces into rough chunks to cut down the cooking time and I also added 1/2 cup of leftover cheese sauce.
You could add leftover or frozen veges.
I prefer using a leek instead of a onion for this soup as it has a more mellow taste that doesn't overpower the fish.
Note to self-make more for lunch the next day! Yum!

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