Fish and corn chowder
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
We’ve transformed a much loved classic into a dish that’s healthier for you. A hearty chowder that has tender potatoes, flaky fish pieces and crispy bacon all infused with the flavours of fennel and dill, is perfect for both lunch and dinner.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Fennel
1 small, finely chopped
Frozen corn
1 cup(s), kernels (160g)
Sebago potato
310 g, (Buy 450g) peeled, finely chopped
Vegetable stock, liquid, salt-reduced
4 cup(s), (4 cups)
Ling, raw
500 g, boneless, cut into bit size pieces
Shortcut bacon
60 g, cut into thin strips
Extra light sour cream
⅓ cup(s), (80g)
Fresh dill
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4 minutes or until browned.
4
Divide soup between bowls and top with sour cream, bacon and dill.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.