In the Kitchen
This easy but satisfying chowder can be knocked up in less than half an hour. Not bad for a "meal in a bowl" – we like to add a bread or some garlic bread too, but they are really only optional extras. Chowder makes an excellent meal at any time of the year (handy when the weather is being so changeable), it's light enough to serve during summer, but is also warm and comforting on a cold winter's evening.
Fish chowder (For 3-4 servings)
3 tablespoons olive oil
1 medium onion, diced
100g bacon, cut into 1cm squares
2 sticks celery, thinly sliced
2 medium potatoes, cut into 1cm cubes
1 medium carrot, finely diced
2 1/2 cups milk
1/2 teaspoon garlic salt
400g-500g fish fillets, cubed or 400g can salmon, drained
1 tablespoon chopped fresh dill or 1/2-1 teaspoon dried dill (optional)
1 tablespoon cornflour
salt and pepper to taste
chopped fresh dill or parsley to garnish
Heat the oil in a large pot, then add the diced onion and cook until the onion softens. Add the bacon, celery, potatoes and carrot to the pot and cook, stirring frequently to prevent browning, for about 5 minutes.
Add 2 cups of milk and the garlic salt and simmer for about 10 minutes or until the potato is just tender, then add the cubed fish and dill (if using). Mix the remaining milk with the cornflour and add this to the pot. Bring the chowder to the boil, then reduce the heat and simmer for 5 minutes.
Season to taste with salt and pepper, then ladle into large bowls, garnish with chopped dill or parsley and serve accompanied with crusty garlic bread. For four slices of easy garlic bread, mix 2 tablespoons of olive oil (or melted butter) with a finely chopped clove of fresh garlic. Lightly brush both sides of thick, diagonally cut (this make them longer) slices of french, or other, bread with the garlic mixture, then grill, turning once, until both sides are golden brown (watching closely to prevent burning)
- The Dominion Post