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Fish And Corn Chowder Recipe
|Bacon rashers||2 , rinded and chopped|
|Butter/Margarine||1 Ounce (25 Grams)|
|Onion||1 , skinned and sliced|
|Celery stalk||1 , washed, trimmed and chopped|
|Potatoes||4 Ounce, peeled and diced (2 Potatoes Of 100 Gram Total)|
|Fish stock||1 Pint (600 Milliliter)|
|Eel||12 Ounce, skinned and cubed (Conger Variety, 350 Grams)|
|Sweetcorn||4 Ounce (Fresh / Frozen, 100 Grams)|
|Flour||2 Teaspoon (Leveled)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1432 Calories from Fat 743
% Daily Value*
Total Fat 83 g128%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol 518.4 mg
Sodium 1496.7 mg62.4%
Total Carbohydrates 77 g25.7%
Dietary Fiber 10 g39.9%
Sugars 24.5 g
Protein 99 g197.6%
Vitamin A 315.9% Vitamin C 147.3%
Calcium 47.5% Iron 34.7%
*Based on a 2000 Calorie diet
Add the onion, celery and potatoes and saute for a further minute.
Add the fish stock, bayleaf, eel, corn, salt and pepper.
Put on the lid and bring to high (15 lb) pressure, then cook for 8 minutes.
Reduce pressure slowly.
Remove the bayleaf and adjust seasoning.
Blend the flour to a cream with a little cold milk, stir in some of the hot fish liquid, then add mixture to the pan with the remaining milk and bring to the boil.
Serve sprinkled with chopped parsley.