Fish and Corn Chowder Soup Recipe

Fish and Corn Chowder Soup Recipes

Ingredients :

500 g

575 ml



500 g


100 g

100 g

10 ml

275 ml

30 ml

Garnish :

45 ml

smoked cod (or a mixture of white and smoked cod or white fish)


rashers bacon, rinds removed

large onion, thinly sliced

small whole potatoes, scrubbed

large carrots, thickly sliced

mushrooms, thinly sliced

canned sweet corn, drained

mustard powder

paint milk

chopped parsley


'buttered' crumbs

Method :

Put the fish in a pan, pour on the water, cover and slowly bring to the boil. Simmer for about 10 minutes, or until the fish is firm. Drain, reserving the stock. Skin the fish, remove any bones and flake into large pieces. Fry the bacon in a large pan until the fat runs. Spoon off the excess fat. Add the onion slices, stir well and cook over moderate heat for about 3 minutes. Remove from the heat. Add the potatoes, carrots, mushrooms and sweet corn. Gradually mix a little of the milk and the mustard to a smooth paste then stir in the remaining milk. Pour into the pan and strain in the reserved fish stock. Cover and simmer for about 20 minutes, or until the potatoes and carrots are just cooked. Add the fish and parsley and gently reheat. Serve sprinkled with 'buttered' crumbs.

Serves 4

Per Serving : 5 g fat, 7 g fiber.

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