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Hot Pollack and Corn Chowder
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| Ingredients |
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12 oz of Pollack fillet |
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6 rashers of bacon |
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1oz of butter (optional) |
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1 large onion, thinly chopped |
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2 tsp plain flour |
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1 tsp cayenne pepper |
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8oz potato, peeled and diced |
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8oz sweet corn kernels cooked |
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1 ½ pints of milk |
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1 tbsp chopped parsley |
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Seasoning |
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| Method |
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Pin bone the Pollack fillet, cut into 1 inch chunks. |
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Deep fry the bacon in a flameproof casserole dish until crisp and brown add the butter and fry the onion, flour and cayenne pepper. |
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Stir in the potato and the sweet corn kernels. Add the milk and bring to the boil, reduce the heat and poach for 15 -20 minutes or until the sweet corn and potato are cooked. |
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Add the fish, season to taste and cook for a further 5 minutes until the fish is cooked and beginning to flake. Adjust the seasoning, add the chopped parsley and serve. |
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Alternatively you can use Haddock and coley. |
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