Creamy Smoked kahawai potato & corn chowder

Ali's kitchen 04/04/2018

Serves up to 6 people

Remember.... Read the recipe before you start cooking so you know where you're going. I like to prep everything and have it all lined up ready to go

About 4 Tbsp olive or rice bran oil
1 onion finely diced
3 cloves of garlic finely chopped
Zest of 1 lemon
1 carrot finely diced
200 gms streaky bacon diced about 1 cm cubes ( leaveit out if you're not a fan)
1 1/2 cups of whole kernel corn ( frozen is fine )
4 medium floury potatoes peeled and diced into 2 cm cubes
1 litre chicken stock
400gms smoked kahawai broken up into bite size pieces
1/2 cup of cream
4 Tbsp chopped parsley

Heat the oil in a large saucepan then add the onion,garlic,carrot,lemon zest & bacon and gently fry without browning until the onion is soft. Add the potato corn & stock and bring to the boil,turn down the heat and simmer for about 15 mins until the potatoes are soft.

Remove from the heat and cool for a while,then pure half of the chowder in a food processor or blender until smooth. Pour the purée back into the saucepan with the other half . Add the smoked fish,stir well and bring to the boil,mix it well. Add the cream and parsley and bring back to the boil and mix it well. Give it a taste and season to your liking with salt and pepper.....careful with the salt !

I like to serve it with nice crusty bread. A baguette? Or maybe a nice crusty white sourdough bread

This recipe has great value in my house on a chilly day! Or any day really. 


Cheers Ali