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Ingredients
50g miniature potatoes, chopped into small pieces
½ tbsp unsalted butter
½ tsp ground black pepper
½ tbsp olive oil
½ leek, finely sliced
¼ tsp salt
1 Essential Sweetcorn cob, kernels sliced off (cob reserved)
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.
Nutritional
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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