Corn and cod chowder with saffron, bacon and tomato Recipe

Corn and cod chowder with saffron, bacon and tomato Recipe

  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 sweetcorn cob, kernels removed
  • 200ml/¼ pint double cream
  • pinch saffron strands
  • 1 x 100g/3½oz cod fillet, skin removed, chopped
  • 1 tomato, finely chopped
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 1 rasher streaky bacon, chopped and fried until crisp, to serve
  1. Heat the oil in a pan, add the onion and sauté for 3-4 minutes, or until softened.
  2. Add the sweetcorn kernels to the pan and cook for 1-2 minutes.
  3. Add the cream, saffron and cod pieces and simmer for 2-3 minutes, or until the cod is cooked through.
  4. Add the tomato and parsley, season well with salt and freshly ground black pepper and stir.
  5. To serve, pour the chowder into a serving bowl and top with the bacon.
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