Sweetcorn and Cod Chowder
125g/4oz streaky bacon rashers (slices), chopped
25g/1oz/2 tbsp butter
2 large leeks, thinly sliced
2 tbsp plain (all-purpose) flour
600ml/1 pint/2½ cups milk
700g/1½lb skinned cod fillet
1 x 400g/14oz can sweetcorn in water, drained
450g/1lb potatoes, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
1 bunch fresh parsley, chopped
a pinch of paprika
salt and ground black pepper
1 Fry the bacon in a large pan over a gentle heat until the fat runs out. Add the butter to the pan and when it melts add the leeks and cook gently for 5 minutes until softened.
2 Stir in the flour and cook for a few seconds, then pour in the milk and 300ml/½ pint/1¼ cups water. Cut the cod into pieces and add to the pan with the sweetcorn and potatoes.
3 Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes until the potatoes are cooked.
4 Stir in the cream and parsley. Season to taste with salt and pepper and the paprika and cook for 5 minutes over a low heat to warm through.
5 Ladle the chowder into warmed shallow bowls and serve immediately.