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.
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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.
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.
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
COOK. STORE. SAVE.
Swap the smoked cod for canned crab meat or red salmon.