This is a print preview of "Haddock and corn chowder with saffron" recipe.

Haddock and corn chowder with saffron Recipe
by Easy Cook - Laka kuharica

Haddock and corn chowder with saffron

It is so easy and quick to make this creamy and light fish and corn chowder.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United Kingdom British
Cook time: Servings: 4 servings

Goes Well With: toasted bread

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.