Nico Monday and Amelia O'Reilly's Smoked Fish Chowder (The Market Restaurant)

Name: Nico Monday and Amelia O'Reilly's Smoked Fish Chowder (The Market Restaurant)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 ears of corn, kernels cut from the cobs; 2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped; 454 grams smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked; 237 milliliters heavy cream; 2 larges leeks, white and pale green parts only, cut into 1/4-inch dice; 946 milliliters milk; 1 large onion, thinly sliced; 680 grams red-skinned potatoes, peeled and cut into 1/2-inch dice; 6 servings Salt and freshly ground pepper; 2 thyme sprigs; 3 Tbsps unsalted butter

Nico Monday and Amelian O'Reilly's Smoked Fish Chowder (The Market Restaurant) might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and pescatarian recipe has 511 calories, 26g of protein, and 28g of fat per serving. Head to the store and pick up bay leaf, fish, red-skinned potatoes, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a large saucepan of salted boiling water, cook the corn until just tender,about 1 minute. With a slotted spoon, transfer the corn to a bowl.

Ingredients you will need

Water

Corn

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the potatoes to the boiling water and cook until tender, about 6 minutes.

Ingredients you will need

Potato

Water

Drain the potatoes and add to the bowl.

Ingredients you will need

Potato

Equipment you will use

Bowl

In a large pot, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the fennel slices, leeks, onion, thyme and bay leaf and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Bay Leaves

Fennel

Leek

Onion

Thyme

Add the milk, cream, corn and potatoes and simmer for about 3 minutes, smashing some of the potatoes to thicken the soup. Discard the thyme sprigs and bay leaf.

Ingredients you will need

Fresh Thyme

Bay Leaves

Potato

Cream

Corn

Milk

Soup

Add the fish and simmer until heated through, about 2 minutes. Season lightly with salt and pepper. Ladle the chowder into bowls, garnish with fennel fronds and serve.

Ingredients you will need

Salt And Pepper

Chowder

Fennel

Fish