Fish chowder

Serves:

Ingredients

• 150g bacon, chopped
• 20g butter
• 1 leek, sliced
• 1 fennel bulb, outer leaves removed, sliced
• 2 tablespoons dry sherry
• 1L chicken stock (gluten free)
• 3 large potatoes (500g), peeled and cut into 2cm cubes
• 2 teaspoons thyme or lemon thyme leaves
• 400g firm white fish fillets (I used gummy flake)
• ½ cup cream or light evaporated milk
• 400g can corn or 1½ cups frozen corn
• 2 tablespoons flat-leaf parsley, finely chopped

Method

Heat a large heavy-based saucepan over medium heat and cook bacon until crisp.

Transfer to a plate.

Melt butter in the saucepan and cook leeks and fennel until soft.

Sprinkle flour over the vegetables and cook for a minute.

Add sherry, then stock and bring to the boil.

Add bacon, potatoes and thyme to the pan, simmer uncovered for 20 minutes.

Add fish, cream and corn and cook for a further 2 minutes.

Stir through parsley and serve.

Notes:

• If you don’t have fresh thyme or lemon thyme (one of the few herbs that thrives under my non-green thumbs), use one teaspoon of dried thyme.
• You can use light cream or evaporated milk, just add right at the end before serving to prevent it curdling.
• If your children are more adventurous with seafood, add prawns, scallops, oysters or mussels.
• We don’t usually have sherry in the house, so I use whatever I can find (Cointreau on this occasion!).
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note