Sweetcorn and seafood chowder recipe

Name: Sweetcorn and seafood chowder recipe
Ingredients: 50 g butter; 2 tbsp olive oil; 2 celery sticks, finely diced; 1 onion, finely diced; 1 leek, finely diced; 250 g floury potatoes, peeled and diced; 1 tbsp plain (all-purpose) flour; 1 bay leaf; 150 ml white wine; 600 ml fish stock (bouillon); 200 ml double (heavy) cream; 2 slices of sourdough bread, cut into small chunks; 150 g smoked lardons; 120 g sweetcorn; 200 g firm, white skinless fish (such as cod, haddock or halibut), cut into chunks; 170 g raw, peeled king prawns (jumbo shrimp); 8 scallops; 1 handful of flat-leaf parsley, leaves picked and chopped; 1 pinch each of fine sea salt and freshly ground black pepper

www.lovefood.com

This creamy and comforting chowder is absolutely delicious and a classic for good reason.

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Ingredients

50 g butter
2 tbsp olive oil
2 celery sticks, finely diced
1 onion, finely diced
1 leek, finely diced
250 g floury potatoes, peeled and diced
1 tbsp plain (all-purpose) flour
1 bay leaf
150 ml white wine
600 ml fish stock (bouillon)
200 ml double (heavy) cream
2 slices of sourdough bread, cut into small chunks
150 g smoked lardons
120 g sweetcorn
200 g firm, white skinless fish (such as cod, haddock or halibut), cut into chunks
170 g raw, peeled king prawns (jumbo shrimp)
8 scallops
1 handful of flat-leaf parsley, leaves picked and chopped
1 pinch each of fine sea salt and freshly ground black pepper