Creamy Bacon, Smoked Kahawai, Potato & Corn Chowder
Over a year ago
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Ingredients
- 4tsp olive oil
- 3 garlic cloves. finely chopped
- 1 carrots diced
- 1 lemon zest
- 150g bacon rindless
- 4 Floury potatoes diced
- 1 ½ kernel corn
- 1 ltr chicken stock
- 400g kahawai
- ½ cup of cream
- 3tsp chopped parsley
Accompaniment
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Description
Beautiful, seafood, filling dish.
Method
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1
Heat the oil over moderate heat in a large saucepan.
Add the garlic, onion, carrot, zest and bacon and fry gently without browning until the onion is soft.
Add the potatoes, corn and stock and bring to the boil.
Simmer for 15 minutes, until the potatoes are soft Remove from the heat, cool slightly and puree half the chowder until smooth in a food processor.
Pour the pureed mixture back into the saucepan with the unpureed mixture, add the smoked fish, stir well and bring to the boil.
Add the cream and parsley, bring back to the boil, mix well, taste and season with salt and pepper.
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