Fish and corn chowder recipe

Fish and Corn Chowder recipe

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♼ Recipe origin is unknown. Fish and corn chowder recipe, recipe Rating: 4.6
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Ingredients

2 tbsp	olive oil
175 g	pancetta, cut into 1 1/2 cm pieces
2 medium	onions, chopped
1 l	fish stock or bottled clam juice
8 small	red potatoes, unpeeled, cut into 1 1/2cm chunks
1 ½ pound(s)	cod or flounder fillets, cut into 2.5 cm cubes
350 g	corn kernels
250 ml	heavy cream
	salt and fresh ground pepper to taste
2 tbsp	unsalted butter, optional
	parsley or thyme for garnish

Instructions

In a saucepan over medium-low heat, warm the olive oil. Add the pancetta and the onions and cook, stirring occasionally to prevent from sticking, for 10 minutes.

Add the stock or clam juice and bring to a boil. Reduce the heat and add the potatoes. Simmer uncovered until the potatoes are almost completely cooked through but still firm, 8-10 minutes.

Add the fish and simmer for 4 minutes. Add the corn kernels and simmer about 3 minutes longer. Stir in the cream and season to taste with salt and pepper. Swirl in the butter, if using. Top with parsley or thyme and serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a