- 0:20 Prep
- 0:30 Cook
- 6 Servings
- Capable cooks
Use firm white fish, fresh mussels and a little cream to create this luscious seafood chowder.
Ingredients
- 1 tablespoon olive oil
- 200g streaky bacon, rind removed
- 2 onions, finely chopped
- 2 celery stalks, thinly sliced
- 1 garlic clove, crushed
- 1 tablespoon plain flour
- 2 cups (500ml) milk, hot
- 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks
- 1 1/2 cups (375ml) fish stock
- 100g canned corn kernels, drained
- 500g boneless white fish (such as perch or cod), cut into bite-size chunks
- 24 mussels, scrubbed, debearded (optional)
- 150ml thick cream
- 2 tablespoons chopped flat-leaf parsley, to garnish
Method
- Step 1Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish’s cooking time (discarding any that haven’t opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.
- Low carb
- Lower gi
Nutrition
2018 kj
Energy
28g
Fat Total
13g
Saturated Fat
2g
Fibre
39g
Protein
121mg
Cholesterol
1136.83mg
Sodium
10g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
