250g smoked bacon, diced
2 onions, chopped
2 carrots, cut into small dice
1 bay leaf
2 cloves of garlic, minced
2 potatoes, peeled and cubed
1 x 400g tin of corn kernels
500ml water
60ml white wine
450g haddock fillets, cut into chunks
2,5ml salt
2,5ml white pepper
15ml flour
250ml cream
fresh parsley/dill to garnish
Place a large saucepan on medium-high heat and add a small amount of vegetable oil to it.
Add the bacon pieces and cook until crisp.
Remove with a slotted spoon and keep aside.
Add the onion, carrots and bay leaf to the bacon fat (add more oil if you need it) and cook until the onion is soft.
Add the garlic and stir-fry for one minute.
Add the potato, corn, water and wine and bring it all to a boil.
Reduce the heat and simmer for about 25 minutes, until the potatoes are soft.
Now add the haddock, salt and pepper and simmer for another 20 minutes until the fish flakes easily with a fork.
Add the flour to a cup and pour in 30ml of cold water. Stir until smooth.
Drizzle the flour mixture into the chowder while stirring.
Bring to a boil, cook and stir for 2-3 minutes until thickened.
Pour the cream in, add the cooked bacon and stir to heat through. Do not allow the chowder to boil, it will split!
Garnish with parsley/dill scattered over and serve immediately.
My Whisk and I 