CORN AND COD CHOWDER WITH SAFFRON, BACON AND TOMATO
Ingredients
- 1 tbsp olive oil
- ½ onion
- chopped
- 1 sweetcorn cob
- kernels removed
- 200ml/¼ pint double cream
- pinch saffron strands
- 1 x 100g/3½oz cod fillet
- skin removed
- chopped
- 1 tomato
- finely chopped
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 1 rasher streaky bacon
- chopped and fried until crisp
- to serve
Directions
- Heat the oil in a pan
- add the onion and sauté for 3-4 minutes
- or until softened.
- Add the sweetcorn kernels to the pan and cook for 1-2 minutes.
- Add the cream
- saffron and cod pieces and simmer for 2-3 minutes
- or until the cod is cooked through.
- Add the tomato and parsley
- season well with salt and freshly ground black pepper and stir.
- To serve
- pour the chowder into a serving bowl and top with the bacon.
