Fish and corn chowder recipe
Fish and Corn Chowder recipe
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|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|
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.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Fish and corn chowder recipe
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