Fish & sweetcorn chowder

Name: Fish & sweetcorn chowder
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 50 g 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); ½ tbsp plain flour; 100 ml milk; 1 coley fillet (from a 400g pack Essential Coley Portions), defrosted; 1 tbsp frozen Cooks' Ingredients Chopped Parsley; ½ lemon, juice; 1 small baguette or crusty roll, to serve

A joyous destination for in-season sweetcorn. Creamy and comforting, this is an ideal quick supper for one.

5 out of 5 stars(1) Rate this recipe

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)
½ tbsp plain flour
100ml milk
1 coley fillet (from a 400g pack Essential Coley Portions), defrosted
1 tbsp frozen Cooks' Ingredients Chopped Parsley
½ lemon, juice
1 small baguette or crusty roll, to serve

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.

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