Ingredients
| 80g unsalted butter | |
| 1 medium onion, chopped finely | |
| 100g bacon, diced | |
| 80g flour | |
| 1 litre milk | |
| 500ml cream | |
| 1 teaspoon fresh thyme leaves | |
| 500g waxy potatoes, cut into 1cm chunks | |
| 1kg white-fleshed fish, cut into 1cm chunks | |
| 500g hot-smoked fish, flaked (I use kahawai) | |
| zest of 1 lemon | |
| 2 tablespoons chopped parsley |
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Instructions
| 1. | Melt the butter in a medium-sized, heavy-bottomed saucepan and add the onions. |
| 2. | Sauté them until translucent but without colour; this should take 2-3 minutes. |
| 3. | Add the bacon and cook for 5 minutes until it is crisp, then add the flour. |
| 4. | Stir this roux for 8-10 minutes to cook off the raw flour taste then tip in the milk and cream, whisking everything together vigorously. Simmer for 20 minutes. |
| 5. | Add the thyme leaves and potatoes to the chowder and simmer until the potatoes are tender but not falling apart. |
| 6. | Add the white fish and smoked fish and simmer until the white fish is just cooked through. |
| 7. | Add the lemon zest and season with some salt and plenty of black pepper. |
| 8. | Sprinkle with the chopped parsley to serve. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain