Best Winter Soup: Irish Chowder

Photo: from open sources

Try making classic Irish Chowder with white fish

On a cold December day, nothing will warm you up better than a bowl of delicious hot soup. Try making classic Irish Chowder with white fish, a recipe shared by Channel 5.

Irish soup chowder

Ingredients:

• smoked bacon – 2 slices;
• onion – 1 pc.;
• medium size potatoes – 2 pcs.;
• water – 1 l;
• white fish fillet – 450 g;
• canned corn – 150 g;
• low-fat cream – 2 cups;
• wheat flour – 1 tbsp. l.;
• parsley – 1 bunch;
• salt, ground black pepper – to taste.

Preparation:

1. Cut the bacon and onion into small cubes. Cut the fish fillet into portions. Peel the potatoes and roughly chop them.
2. In a thick-bottomed saucepan, fry the bacon until golden brown; place the resulting cracklings in a separate bowl.
3. Fry the onion in the melted fat until transparent, add water and coarsely chopped potatoes, bring the soup to a boil.
4. After about 7 minutes, when the potatoes are almost ready, add the fish and corn to the soup. Cook the soup for a few more minutes until it comes to a boil.
5. Dilute the flour with cream, stir so that there are no lumps.
6. Reduce heat and while stirring the soup, slowly pour the cream and flour into it.
7. Add salt and pepper to taste. Let the soup simmer for another 5 minutes and turn off the heat.
8. Pour the soup into bowls, top with fried bacon and herbs and serve.