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
- Sauté the onion in the rapeseed oil.
- Chop the Parma ham and add to the onions.
- Mix in the sliced potato.
- Add stock, milk and seasoning.
- Bring to the boil, then turn down to low, cover with lid and simmer for 10 minutes.
- Place cod loin on top of vegetables.
- Cover again and continue to simmer for 5 minutes.
- Turn off the heat and leave for a further 5 minutes.
- Check seasoning.
Enjoy!
Love this recipe. Will re-blog and make it as soon as I can. I love seafood chowder, but I wondered if I might use fish stock instead of vegetable stock? Would that change the overall flavour, do you think?
Thank you. I’m sure fish stock would work just as well.
Reblogged this on Something to Ponder About.
Sounds good.