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Corn Chowder

This Corn Chowder is packed with flavour from the saltiness of bacon lardons and fish to the heat of Tabasco

Posted: 20 September 2011
by Junior

The name chowder comes from chaudière – the French cooking pot it was cooked in. The dish then became popular in the US, particularly in New England, which is famous for its clam chowder. 

Serves 8


2 tbsp olive oil
150g (51/2oz) bacon lardons
200g (7oz) new potatoes, cut into quarters
50g (13/4oz) butter
1 onion, peeled and chopped
1 tbsp plain flour
1 litre (13/4 pints) milk
8 splashes of Tabasco (optional)
Sea salt and freshly ground black pepper
300g (101/2oz) skinless cod fillet, cut into 1cm cubes
340g (11oz) tin of sweetcorn kernels
25g (1oz) chopped chives or flat-leaf parsley


Put a pot on a medium heat, glug in a little oil and fry the bacon until crisp. Add the potatoes, butter and onion and stir through for 5 minutes or until soft. Sprinkle in the flour and continue stirring while you gradually add the milk until you have a smooth consistency. Season with the Tabasco, salt and pepper and simmer for 20 minutes, or until the potatoes are just cooked. Drop in the fish and corn and cook for a further 10 minutes, stirring often. 

Stir in the chives or parsley and season. For a tasty alternative, you can add 500g (1lb 2oz) of fresh clams 5 minutes before the end of cooking with a lid slammed on. Corn bread also makes a delicious accompaniment for chowder.

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