- Egg free
- Nut free
- Peanut free
- Sesame free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Laced with flaky cod and juicy corn kernels, and topped with crisp bacon, this creamy chowder recipe has the perfect balance of flavours and textures.
- Serves6
- Cook time50 minutes
- Prep time20 minutes
Ingredients
- 2 (about 350g) smoked cod fillets
- 3 cups (750ml) milk
- 1 cup (250ml) chicken stock or fish stock
- 2 dried bay leaves
- 1 leek, pale section thinly sliced, green section coarsely chopped
- 25g butter
- 100g streaky bacon rashers, thinly sliced
- 2 celery sticks, thinly sliced
- 1 corn cob, husks and silk removed
- 400g gold sweet potato, peeled, cut into 1cm pieces
- 400g brushed or Dutch Crème potatoes, peeled, cut into 1cm pieces
- 2 tbs plain flour
- 3/4 cup (185ml) thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place fish, milk, stock, bay leaves and green section of the leek in a large frying pan over medium-low heat. Bring to a gentle simmer. Cover and cook for 10-12 mins or until fish is heated through. Use a slotted spoon to remove fish from poaching liquid, reserving liquid in pan. Cool, then remove bones and skin. Flake the fish. Strain liquid through a sieve into a heatproof bowl. Discard solids.
Step 2
Heat butter in a large saucepan over medium-low heat. Add the bacon and cook for 6 mins or until crispy. Use a slotted spoon to transfer the bacon to a plate. Add celery and pale section of the leek to the pan and cook for 5 mins or until soft. Use a small serrated knife to cut down side of the corn to release the kernels. Add to saucepan with combined potato. Cook, stirring, for 5 mins or until well combined. Stir in the flour and poaching liquid. Cover and cook for 12-15 mins or until the potato is tender and the soup thickens slightly.
Step 3
Add 1/2 cup (125ml) cream to the pan with the fish. Cook for 2-3 mins or until heated through. Divide the chowder among serving bowls. Top with bacon and drizzle with remaining cream. Season with black pepper.
Serve with... chives and sliced crusty bread.
Recipe tip
COOK. STORE. SAVE.
Swap the smoked cod for canned crab meat or red salmon.
Smoked cod, leek and corn chowder
- Serves6
- Cook time50 minutes
- Prep time20 minutes
Ingredients
- 2 (about 350g) smoked cod fillets
- 3 cups (750ml) milk
- 1 cup (250ml) chicken stock or fish stock
- 2 dried bay leaves
- 1 leek, pale section thinly sliced, green section coarsely chopped
- 25g butter
- 100g streaky bacon rashers, thinly sliced
- 2 celery sticks, thinly sliced
- 1 corn cob, husks and silk removed
- 400g gold sweet potato, peeled, cut into 1cm pieces
- 400g brushed or Dutch Crème potatoes, peeled, cut into 1cm pieces
- 2 tbs plain flour
- 3/4 cup (185ml) thickened cream
Description
Laced with flaky cod and juicy corn kernels, and topped with crisp bacon, this creamy chowder recipe has the perfect balance of flavours and textures.
Method
Step 1
Place fish, milk, stock, bay leaves and green section of the leek in a large frying pan over medium-low heat. Bring to a gentle simmer. Cover and cook for 10-12 mins or until fish is heated through. Use a slotted spoon to remove fish from poaching liquid, reserving liquid in pan. Cool, then remove bones and skin. Flake the fish. Strain liquid through a sieve into a heatproof bowl. Discard solids.
Step 2
Heat butter in a large saucepan over medium-low heat. Add the bacon and cook for 6 mins or until crispy. Use a slotted spoon to transfer the bacon to a plate. Add celery and pale section of the leek to the pan and cook for 5 mins or until soft. Use a small serrated knife to cut down side of the corn to release the kernels. Add to saucepan with combined potato. Cook, stirring, for 5 mins or until well combined. Stir in the flour and poaching liquid. Cover and cook for 12-15 mins or until the potato is tender and the soup thickens slightly.
Step 3
Add 1/2 cup (125ml) cream to the pan with the fish. Cook for 2-3 mins or until heated through. Divide the chowder among serving bowls. Top with bacon and drizzle with remaining cream. Season with black pepper.
Serve with... chives and sliced crusty bread.