Fish Chowder with Crispy Bacon

Ingredients

• Roughly chop bacon
• Thinly slice spring onions
• Cut carrots and potato into 3cm pieces
• Pick dill fronds from their stems, reserving the stems and fronds for later
• Heat oil in a large saucepan over medium heat
• Add bacon and cook, stirring frequently, for 3-4 minutes or slightly caramelised
• Remove from saucepan using a slotted spoon and set aside
• Add butter to saucepan and stir until melted
• Add spring onion, dill stems, carrot and potato and cook, stirring, for 2-3 minutes or until spring onion is soft
• Add 750ml (3 cups) water and stock cube to saucepan and bring to the boil
• Reduce heat to low and simmer for 15-18 minutes or until potato is tender
• Break fish into pieces, discarding the skin
• Drain corn
• Add fish and corn to chowder with cream
• Bring to a simmer and cook for 2-3 minutes or until warmed through
• Remove dill stems and discard
• Season well with salt and pepper
• Stir soy sauce through chowder
• Zest lemon and cut into wedges
• Finely chop dill fronds
• Add zest and fronds to bacon and mix to combine
• Ladle chowder into bowls and top with bacon mixture
• Serve with lemon wedges