Speedy Fish Chowder

Ingredients

• 2 strips bacon, diced; optional
• 30g butter, use instead of or with the bacon
• 2 medium onions, diced
• 2 medium carrots, diced
• 500g potatoes, diced
• to taste salt
• to taste black pepper
• 1g smoked paprika, optional
• 165g fresh or frozen corn, optional; frozen or fresh
• about 750ml fish stock, white wine, water, or a combination, add only enough to almost cover the potatoes
• 1 bay leaf
• 60–120ml milk or cream
• 115–225g per person fish fillets, cut into chunks
• crusty bread, for serving

Instructions

1. Set a Dutch oven over medium-high heat. Add the bacon, butter or both and heat until the bacon renders or the butter melts.
2. Add the onions, carrots and potatoes. Sauté until the onions are translucent, then season with salt, pepper and smoked paprika if using.
3. Add the corn if using, then gradually add the cooking liquid until the potatoes are almost covered. Add the bay leaf, reduce the heat and simmer until the liquid reduces by one third and the potatoes are tender.
4. Add 60 ml milk or cream. Heat until the chowder thickens slightly, adding up to another 60 ml if desired.
5. Stir in the fish chunks gently and cook until done, about 5 minutes.
6. Serve the chowder with crusty bread.