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  • Haddock and corn chowder with saffron

    2 votes
    Haddock and corn chowder with saffron
    Prep: 15 min Cook: 15 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    It is so easy and quick to make this creamy and light fish and corn chowder.

    Ingredients

    • 2 tbs olive oil
    • 1 onion, chopped
    • 12 cherry tomatoes or 3 tomatoes, finely chopped
    • 250g sweet corn from a can, washed and strained
    • 500g haddock, fresh or frozen (thawed) fillets, cut into smaller pieces
    • 400ml double cream
    • 2-3 pinches saffron strands
    • 2 tbs fresh parsley, chopped
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 4 strips of bacon

    Directions

    1.
    Heat the oil in a pan, add the onion and sauté for 3-4 minutes, or until softened. Add the tomatoes, sauté very briefly. Stir in sweetcorn kernels and cook for 1-2 minutes.
    2.
    Add the haddock or cod fillets cut into smaller pieces, cream, saffron and simmer for 5-6 minutes, or until the fish is cooked through. Sprinkle with parsley, season with salt and black pepper and stir.
    3.
    Meanwhile, crisply fry bacon rashers; place them on the paper towel to remove the excess fat. Crush them into crumbs. Serve in soup bowls, topped with bacon crumbs.

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