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Easy fish chowder

Name: Easy fish chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 200g streaky bacon, rind removed; 2 onions, finely chopped; 2 celery stalks, thinly sliced; 1 garlic clove, crushed; 1 tablespoon plain flour; 2 cups (500ml) milk, hot; 350g desiree or pontiac potatoes, peeled, cut into 1cm pieces; 1 1/2 cups (375ml) fish stock; 100g canned corn kernels, drained; 500g boneless white fish (such as perch or cod), cut into 3cm pieces; 24 mussels, scrubbed, debearded (optional); 150ml thickened cream; 2 tablespoons chopped flat-leaf parsley leaves, to garnish

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This luscious seafood chowder is filled with firm white fish, fresh mussels and a little cream.

1 tablespoon olive oil
200g streaky bacon, rind removed
2 onions, finely chopped
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 tablespoon plain flour
2 cups (500ml) milk, hot
350g desiree or pontiac potatoes, peeled, cut into 1cm pieces
1 1/2 cups (375ml) fish stock
100g canned corn kernels, drained
500g boneless white fish (such as perch or cod), cut into 3cm pieces
24 mussels, scrubbed, debearded (optional)
150ml thickened cream
2 tablespoons chopped flat-leaf parsley leaves, to garnish

Method

1.

Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute.
2.

Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time.
3.

Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.