New England Style Fish and Bacon Chowder
with basa and bacon- Fish
- Milk
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- May contain traces of allergens
Ingredients
240 grams
Basa
(Contains: Fish)
100 grams
Irish Bacon Lardons
5 grams
Chives
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Sweetcorn
200 grams
Diced Sweet Potato
1 sachet(s)
White Wine Stock Powder
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
Not included in your delivery
to taste
Milk
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Halve, peel and chop the onion into small pieces. Finely chop the chives (use scissors if you prefer). Drain the sweetcorn in a sieve.
Pat Basa dry with paper towels, then on another cutting board, cut into 2cm chunks.
Place a pot over high heat with a drizzle of oil. Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Once the lardons are cooked, add the onions and corn. Cook, stirring occasionally, until softened slightly, 2-3 min.
Add the white wine stock and 400ml milk (Per 2P). Bring to a simmer and add the sweet potatoes, cook for 10-12 mins. Season to taste with salt and pepper.
Add the basa chunks and cook for another 6-8 mins. Season to taste with salt and pepper.
IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Once the chowder is cooked, remove from the heat and stir through the chopped chives adn creme fraiche. Taste and season with salt and pepper if necessary.
Divide the chowder between two bowls.
