Cod and Corn Chowder
4 servings
30 minutes
A brilliant soup for cold days, colds and hangovers. Thick, rich, sweet. It will take no more than half an hour, but you will need ready-made chicken broth.
1
Cut the bacon slices diagonally and fry until crispy. Transfer to a plate with paper towels and break the fried bacon into pieces.
- Bacon: 3 pieces
2
In the same saucepan, sauté the thinly sliced white parts of the onion stems for a couple of minutes. Add minced garlic, then after a minute add flour and stir the vegetables frequently for another two minutes. Add small cubes of potato, milk and broth (not too salty), thyme leaves, salt and pepper.
- Spring onion: 8 stems
- Garlic: 5 g
- Wheat flour: 2 tablespoons
- Potato: 2 pieces
- Milk 2%: 450 ml
- Chicken broth: 450 ml
- Fresh thyme: 3 stems
- Coarse salt: 0.8 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Bring to a boil, cook the soup for another ten minutes over medium-low heat, then add fish cut into small pieces, corn (frozen is fine), and two-thirds of the bacon, cooking for another five minutes.
- Cod fillet: 350 g
- Fresh corn: 350 g
- Bacon: 3 pieces
4
Mix in the cream (10% or skimmed) and three-quarters of the finely chopped green parts of the onion. After two minutes, remove the soup from heat, pour into bowls, and garnish with the remaining green onion and pieces of bacon.
- Single cream 10% fat: 60 ml
- Spring onion: 8 stems
- Bacon: 3 pieces
