Creamy Barramundi Chowder with Corn, Potato, and Carrot Recipe

Creamy Barramundi Chowder with Corn, Potato, and Carrot Recipe

4.8

The sweetness of corn and carrot balances the richness of the creamy broth, while barramundi adds a mild, flaky texture. With potatoes to bulk it up, this chowder makes for a satisfying meal on its own or paired with crusty bread.

Ingredients:

  • 500g barramundi fillets, cut into chunks
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 potatoes, peeled and diced
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups fish stock
  • 1 cup cream
  • 2 tbsp butter
  • 2 tbsp plain flour
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the vegetables
    1 Sauté the vegetables

    In a large pot, heat butter over medium heat. Add diced onion, garlic, carrot, and celery, cooking for 5-7 minutes until softened. Stir in the potatoes and corn, cooking for another 3 minutes.

  2. Make the chowder base
    2 Make the chowder base

    Add flour to the pot, stirring to coat the vegetables. Slowly pour in the fish stock, stirring to combine. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender.

  3. Cook the barramundi:
    3 Cook the barramundi:

    Gently add the barramundi fillets to the pot, along with the cream. Simmer for 5 minutes or until the fish is cooked through and flakes easily. Season with salt, pepper, and fresh parsley.

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