Fish Chowder

By jeaninemg

Ingredients

• 1 T. butter
• 1 T. vegetable oil
• 1 onion, finely chopped
• 4 oz. bacon, chopped
• 2 T. cornstarch
• 2 1/2 C gluten-free fish stock
• 2 1/2 C milk
• 1 lb. mixed skinless firm white fish fillets, cubed
• 10 oz. skinless smoked haddock fillets, cubed
• 8 raw shrimp, peeled and deveined
• 2/3 C light cream
• salt and black pepper
• chopped parsley, to garnish

Details

Servings 4
Adapted from msn.com

Preparation

Step 1

1 lb mixed skinless firm white fish fillets, cubed

10 oz skinless smoked haddock fillets, cubed

Heat the butter and oil in a large saucepan, add the onion, and fry for 3 minutes until softened. Add the bacon and fry for 3–4 minutes more until beginning to brown.

Add in the cornstarch and cook, stirring, for 1 minute then gradually add the stock and milk and cook, stirring all the time, until thickened and smooth. Mix in the potatoes and simmer for 10 minutes, then add the fish and cook gently for 5–6 minutes more until just cooked through.

Mix in the shrimp and cream and cook gently until the shrimp are cooked through and piping hot. Season well, ladle into bowls, and serve sprinkled with chopped parsley.