Smoked cod chowder

Yield: 6 servings

Measure Ingredient
12 ounces Smoked cod fillet; skinned (350g)
1 \N Medium-size onion; chopped
1 pint Skimmed milk; (600ml)
1 \N Bay leaf
2 teaspoons Cornflour; (2x5ml spoon)
½ pint Water; (300ml)
1 \N 7 ounces can sweetcorn; (198g)
1 tablespoon Chopped parsley; (15 ml spoon)
3 tablespoons Dry sherry; (3x15 ml spoon)
\N \N Pepper

1. Poach the fish and chopped onion in the milk for 15 minutes, with a bay leaf for flavouring.

2. Break up the fish with a fork. Blend the cornflour with the water and add this to the soup. Bring it to the boil and simmer until slightly thickened.

3. Add the sweetcorn and parsley, and re-heat to just below boiling point.

Just before serving add the sherry and season to taste.

Converted by MC_Buster.

NOTES : This is a soup which can be a main meal. Serve it with warm, crusty Granary bread. You can also use borlotti beans instead of sweetcorn, to make it even more substantial.

Converted by MM_Buster v2.0l.

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