A joyous destination for in-season sweetcorn. Creamy and comforting, this is an ideal quick supper for one.
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Put a pan of salted water on to boil. Once boiling, add the potatoes and cook for 5-6 minutes, until cooked but with a bite, then drain and set aside. Return the pan to a medium heat with the butter, black pepper and oil. Once hot add the leek with the salt and cook for 3-4 minutes, until softened.
Add the corn kernels and flour; stir to form a paste, then add the milk and 150ml water. Add the stripped cob and the potatoes. Bring to the boil, then reduce to a simmer, add the coley and cover. Simmer for 4-5 minutes, until the fish is cooked through and opaque. Take out and discard the corn cob, then gently flake the fish with a wooden sppon. Season, adding a little milk if it looks too thick and stir through the parsley.
Ladle the chowder into a bowl, squeezing over the lemon juice. Sprinkle with more black pepper if liked, and serve with the bread.
Typical values per serving when made using specific products in recipe
Energy | 3,005kJ/ 714kcals |
|---|---|
Fat | 19g |
Saturated Fat | 6.6g |
Carbohydrates | 93g |
Sugars | 15g |
Fibre | 13g |
Protein | 37g |
Salt | 2.6g |
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