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Ingredients

1 tablespoon vegetable oil
1 leek, trimmed, sliced
200g middle bacon rashers, trimmed, chopped
2 tablespoons plain flour
3 cups fish stock
2 desiree potatoes, peeled, cut into 2cm pieces
Large pinch of ground nutmeg
1 1/3 cups milk
400g skinless firm white fish fillets, cut into 2cm pieces (see Notes)
1/3 cup pure cream
1 cup frozen corn kernels
125g hot-smoked salmon, flaked
1/4 cup chopped fresh flat-leaf parsley leaves

Method

Step 1 Heat oil in a large saucepan over medium heat. Add leek and bacon. Cook, stirring, for 5 minutes or until leek has softened. Stir in flour. Cook for 2 minutes.
Step 2 Gradually stir in stock and 1 cup cold water. Bring to a simmer. Add potato. Simmer, partially covered, for 5 minutes or until potato is almost tender.
Step 3 Add nutmeg, milk and fish. Return to a simmer. Simmer for 5 minutes or until fish is just cooked through. Add cream and corn. Cook for 3 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with salmon and parsley. Serve.

Creamy fish chowder

How to make Creamy fish chowder

Ingredients

Method