Fish Chowder Soup (Qick & Hearty)

Growing up in a family with lots of fish to eat, I just enjoy any fish soup very much. Here’s my light lunch that I had the other day, Fish Chowder Soup. This hearty and delicious soup goes really well with crusty bread or crackers. At the first glance, it seemed to be not much for a meal, I felt so full after finishing a bowl though. Once you've got all the ingredients in fridge, it’s so quick to prepare it on the go!

Serves 4
Ingredients:

• 160 gm white fish fillet (cod, perch or haddock to preference), cut in chunks
• 67 gm bacon, diced
• 1 onion, diced
• 2 stalks celery, diced
• 1 clove garlic, crushed
• 1 Tbsp plain flour
• 500 ml hot milk
• 200 gm potato, chopped
• 1 1/2 cup chicken stock
• 70 gm corn kennel (fresh or canned)
• 1/2 cup light thickened cream
• Parsley, for garnish

Method:

1. Heat oil in a frying pan over medium heat. Cook bacon until crispy (see picture 1). Add onion and sauté until softened. Add celery and garlic (see picture 2). Stir fry for 1 to 2 minutes.
2. Sift in 1 tablespoon of plan flour (see picture 3). Combine well and cook for 1 minute (see picture 4).
3. Pour in chicken stock. Add potatoes and bring to a boil, covered. Cook until potatoes soften, yet not too long if you like the chewy texture.
4. Toss in corn kennels and fish meat. Continue to cook about 3 minutes. When fish is just cooked, stir in hot milk. Sprinkle salt and pepper. Garnish with parsley. Done.

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