Store cupboard chowder

I picked up this beautiful piece of dyed cod loin at the weekend, half price.  I’m not often in the supermarket at the right time for bargains!

I raided the store cupboards and make a this chowder.

Store Cupboard Chowder
(serves 4)

300g  dyed cod loin
300g  sliced new potatoes
1  sliced onion
1  150g can sweetcorn
200ml  milk/evaporated milk
400ml  vegetable  stock
3 slices of Parma ham
1tsp  rapeseed oil

Method

1. Sauté the onion in the rapeseed oil.
2. Chop the Parma ham and add to the onions.
3. Mix in the sliced potato.
4. Add stock, milk and seasoning.
5. Bring to the boil, then turn down to low, cover with lid and simmer for 10 minutes.
6. Place cod loin on top of vegetables.
7. Cover again and continue to simmer  for 5 minutes.
8. Turn off the heat and leave for a further  5 minutes.
9. Check seasoning.

Enjoy!

 

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