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Ingredients (Serves 4)

1 tsp olive oil
10g butter
6 pieces rindless bacon, coarsley chopped
2tbs plain flour
1 leek, sliced (white part only)
3 cups chicken stock
2-3 medium potatoes, peeled and cut into 1cm cubes
4-5 sprigs fresh thyme
420g tin corn kernals
1/2 cup thickened cream
500g white fish fillets, cut into 2cm pieces
Parsley (fresh or dried) to serve

Method

Melt the butter and oil in a large saucepan or pot over medium-high heat. Add bacon and leek and saute until just cooked.

Add flour, stirring. Cook for 1 minute until bacon and leek are coated and remove from heat.

Gradually stir in stock and place back on medium heat. Cook for further 5 minutes, stirring until mixture has thickened slightly.

Reduce heat to low. Add potatoes and thyme. Simmer for further 15 mins or until potatoes are tender.

Add corn, fish and cream, stirring. Cook for 5-10 mins until fish is cooked. Season with salt and pepper and parsley.