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Corn and Fish Chowder

A community recipe by ukhelen

Not tested or verified by Nigella.com

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Introduction

A spicy and creamy corn chowder embellished with fish fillets and shrimp.

Ingredients

Serves: 4

4 slices finely sliced bacon
1 can sweetcorn
4 small potatoes (peeled and cut into one inch cubes)
1 large finely chopped onion
1 small finely chopped green bell pepper
1 green chile (deseeded and finely chopped)
3 cloves crushed garlic
1 tablespoon fresh thyme
1 bay leaf
25 fluid ounces chicken broth (or fish stock)
1½ teaspoons salt
black pepper
½ teaspoon chili powder
olive oil (for frying)
¼ cup thickened cream
4 fish fillets (cut into one inch cubes)
12 large shrimp (uncooked peeled & deveined)
medium fresh parsley (to garnish)

Method

Corn and Fish Chowder is a community recipe submitted by ukhelen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place corn in sieve, rinse well with cold water and allow to dry. Remove 1/4 cup of the corn and set to one side. Place remaining cord in food processor with 1/4 cup stock and blend.

Heat the olive oil in a Dutch oven or heavy lidded skillet and fry bacon for 2 minutes. Add chopped onion, thyme, bay leaf, chipotle, salt and pepper and fry until onion is translucent. Add potatoes, chopped pepper, chili and garlic and stir-fry for 5 minutes. Add remaining stock and bring to boil. Cover and simmer for 15 - 20 minutes, or until vegetables are tender.

Add reserved whole corn kernels and cream and bring everything to a boil.

Reduce heat, add fish and shrimp, cover and allow to simmer until everything is just cooked through, but not overcooked.