Fish and corn chowder
1 medium, finely chopped
2 stick(s), finely chopped
1 small, finely chopped
1 cup(s), kernels (160g)
310 g, (Buy 450g) peeled, finely chopped
Vegetable stock, liquid, salt-reduced
4 cup(s), (4 cups)
500 g, boneless, cut into bit size pieces
60 g, cut into thin strips
Extra light sour cream
⅓ cup(s), (80g)
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium heat. Cook onion, celery and fennel, stirring, for 10 minutes or until softened but not coloured. Add corn, potato and stock. Cover and bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 15 minutes or until potato is tender.
- Stir soup well to release starch from potato and to thicken soup. Add fish and cook, uncovered, for 3 minutes or until the fish is cooked through. Season.
- Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4 minutes or until browned.
- Divide soup between bowls and top with sour cream, bacon and dill.