Thursday, March 27, 2014

Seafood Chowder

  • 4 oz (125g) bacon - diced
  • 1 onion - peeled and diced
  • 1 lb (450g) potatoes - peeled and diced
  • 1 pint (600 ml) milk
  • 1/2 pint (300 ml) water
  • 1 bay leaf
  • 1 tbs. worcester sauce
  • 1 tablespoon of cornflour
  • 2 tablespoons of milk
  • 1 lb (450g) fish fillets
Heat the crock pot on Low while you're preparing the ingredients.
Fry the bacon bits in a pan until the fat runs - then add the potato and fry for 5 mins or so until beginning to soften. Add the onions and fry a further 5 mins - add a little oil if necessary.
Transfer these to the crockpot.
Cut the fish into chunks, add them to the pot with the rest of the ingredients.
Cook on low for about 5 hours.
At this point, taste and adjust the seasoning.
Mix the cornflour and milk together smoothly and pour into the chowder to thicken it. Stir very well and leave for another 30 minutes or so.
If you like your chowder a little thicker, than double up the cornflour.
Serve with crusty bread for a lovely hearty seafood chowder.


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