Fish and Corn Chowder

Serves 4-6 Prep Time 10 minutes   Cook Time 25 minutes   Rated:
by Tenina Holder

I love a blustery wintery day....now and again. (Don’t quote me!) I am addicted to sunshine and I do love living in Western Australia for that reason. We have more sunshine in the winter than most parts of the world...but on a day when we don’t? This is a go to. Chowder. Love me a chowder.

Bring on the stormy weather...I dare you!

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Need

  • Gremolata
  • Zest 1 lemon, finely grated
  • 50 Grams Parmesan cheese
  • Handfuls Italian parsley
  • 50 Grams pine nuts, toasted
  • Chowder
  • 110 Grams Butter BUY
  • 2 Tablespoons cornflour
  • 1 leek, white part only
  • 2 stalks celery
  • 1 fennel bulb, cut in pieces
  • 700 Grams water
  • 2 Tablespoons Chicken Stock Powder Recipe
  • Juice 1 lemon
  • 1 Tablespoon fish sauce
  • 3 small potatoes, cubed (no more than 300g)
  • 1 bay leaf
  • 800 Grams firm white fish fillet, cubed
  • Corn cut from 2 cobs
  • Freshly ground black pepper to taste
  • Pink Salt Flakes to taste BUY
  • 50-100 Grams cream

Do

1  

Place lemon zest, Parmesan and parsley into Thermomix bowl and mill 8 sec/speed 8. Add pine nuts and combine 1 sec/speed 8. Remove from bowl and set aside.

2  

Place butter, cornflour, leek, celery and fennel into Thermomix bowl and chop 3 sec/speed 5. Sauté 5 min/Varoma/Reverse/speed 1.

3  

Add water, stock powder, lemon juice, fish sauce, potatoes and bay leaf. Cook 10 min/100°C/Reverse/speed 1.

4  

Add fish and cook 5 min/100°C/Reverse/speed 1.

5  

Add corn and cook 2 min/100°C/Reverse/speed 1.

6  

Add seasoning and cream and just combine 4 sec/Reverse/speed 1.

7  

Serve in large bowls with Gremolata on top.

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