Curl up in front of a fire with this quick and satisfying fish and bacon chowder! Ready in just under 30 minutes, this chowder is a great choice for a cold and wet midweek winter supper. Serve with crusty bread to clean up the bowl.
340g (12 oz) smoked haddock or cod, skinned and cut into chunks
450ml (3/4 pt) milk
60g (2 oz) frozen peas
1 tablespoon cornflour
2 tablespoons cold water
salt and freshly ground black pepper, to taste
fresh parsley, to garnish
Method Prep:15min › Cook:30min › Ready in:45min
In a large casserole dish over a medium heat, add the bacon and cook until crisp, about 7 to 10 minutes. Remove with a slotted spoon and set aside. Melt the butter in the casserole dish then add the onion and carrot, cooking until soft, about 5 minutes.
Dissolve the stock cube in the water then pour into the casserole dish and bring to the boil. Add rice and cook for 8 minutes. Stir in fish, milk and peas and simmer gently until fish is cooked, about 3 minutes. Mix the cornflour with 2 tablespoons cold water then stir into the chowder and cook and stir until thickened, about 1 minute.
Season with salt and pepper then garnish with crispy bacon and parsley.