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POTATO & SWEET CORN CHOWDER




Source of Recipe


Australian Country Collections






Recipe Introduction


You can use practically any seafood you please in this recipe - mussels and prawns would make good additions along with the fish. The recipe feeds 8 as a starter, but is sufficient for 4 or 5 as a stand-alone meal. You could use bottled store-bought pesto to garnish the chowder, but we have included our own recipe incase you'd like to make your own fresh version. Store leftover pesto in a jar in the refrigerator but is nice used in Pesto Pull-Apart





List of Ingredients



• 30g butter
  
• 2 medium onions, peeled and chopped coarsley
  
• 8 rashers bacon, rind removed, chopped coarsely
  
• 4 carrots, peeled and sliced into rings
  
• 5 sticks celery, chopped coarsley
  
• 2 green capsicums, seeded, chopped coarsely
  
• 400g potatoes, peeled, chopped coarsely
  
• 3 tablespoons plain flour
  
• 1 litre milk
  
• 400g firm-fleshed white fish fillets, cut into 2 cm chunks
  
• 2 cobs sweet corn, husks removed and kernels cut from cob
  
• Pesto
  
• leaves of 1 bunch basil
  
• 3 cloves garlic, peeled
  
• 2 tablespoons grated Parmesan cheese
  
• 2 tablespoons pine nuts, toasted lightly
  
• 1/4 cup extra virgin olive oil
  






Instructions



1. Heat the butter in a large saucepan over a medium heat, adding the onion, bacon carrot, celery capsicum and potato and cook. Stir frequently - for a few minutes - until the vegetables soften slightly.
   
2. Sprinkle the flour over the top and stir to combine with the vegetables. Pour the milk over and cook, stirring constantly until the mixture boils and thickens. Reduce the heat and simmer, stirring occasionally, for about 10 - 15 minutes, until the potato is tender to the bite.
   
3. Add the fish and the sweet corn and cook until the fish is just done. Serve immediately, garnished with a teaspoonful of pesto per bowl.
   
4. PESTO - Combine all the ingredients in small bowl of a food processor and process until mixture forms a thick paste. You may need to add more olive oil to make the paste more liquid.