Fish and Corn Chowder
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- Zest 1 lemon, finely grated
- 50 Grams Parmesan cheese
- Handfuls Italian parsley
- 50 Grams pine nuts, toasted
- 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
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.
Place butter, cornflour, leek, celery and fennel into Thermomix bowl and chop 3 sec/speed 5. Sauté 5 min/Varoma/Reverse/speed 1.
Add water, stock powder, lemon juice, fish sauce, potatoes and bay leaf. Cook 10 min/100°C/Reverse/speed 1.
Add fish and cook 5 min/100°C/Reverse/speed 1.
Add corn and cook 2 min/100°C/Reverse/speed 1.
Add seasoning and cream and just combine 4 sec/Reverse/speed 1.
Serve in large bowls with Gremolata on top.
This is one of our amazing Insider recipes. Join us today and start cooking!