Pancetta, prawn and cod chowder
Ingredients:
- 1tbsp Olive Oil
- 1 Small onion, diced
- 100g Pancetta, diced
- 1 Large / 2 medium Maris Piper Potatoes, cut into cubes
- 750ml Chicken Stock (you can use fish stock but I prefer chicken)
- 1 Bay leaf
- Pinch of Mace
- 250ml Whole milk
- 250g Sweetcorn – tinned/frozen/fresh
- 250g fresh cod / white fish of choice
- 125 fresh/frozen king prawns
- Splash of double cream
- Tablespoon finely chopped chives
Instructions:
- Add the oil to a hot pan set over a medium / high heat. Add the onion and sauteĢ until slightly softened. Add the pancetta, reserving a quarter, and the potatoes.
- Cook until the pancetta is crisp and the potatoes start to soften.
- Pour over the stock and drop in the bay leaf.
- Simmer, covered, until the potatoes are fully cooked (dropping off a knife).
- Remove half of the potato, pancetta and onion with a slotted spoon and set aside. Discard the bay leaf.
- Add the soup along with the milk to a food processor and blend until smooth.
- Meanwhile, add the fish, prawns and corn to the pan over a medium heat. Pour over the soup, and add the reserved potato mixture. Add the pinch of mace.
- Simmer, covered, until fish is cooked – the white fish should be opaque, flaky and moist. Do not boil!
- Add cream, salt and pepper to taste.
- To serve, ladle into bowls and sprinkle with chives and the remaining crispy pancetta.
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