コーン、ジャガイモ、ニンジン入りクリーミーなバラマンディチャウダーのレシピ

Instructions:

1. 
   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. 
   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. 
   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.