Creamy Barramundi Chowder with Corn, Potato, and Carrot Recipe

奶油澳洲肺鱼杂烩汤配玉米、土豆和胡萝卜食谱

4.8

玉米和胡萝卜的甜味平衡了奶油汤的浓郁，而澳洲肺鱼则增添了温和、酥脆的口感。加上土豆的增稠，这道浓汤单独食用或与硬皮面包搭配都是一顿令人满意的美餐。

Ingredients:

  • 500 克澳洲肺鱼片，切块
  • 1 个大洋葱，切丁
  • 2 瓣大蒜，切碎
  • 2 根胡萝卜，切丁
  • 2 根芹菜茎，切丁
  • 2 个土豆，去皮、切丁
  • 1 杯玉米粒（新鲜或冷冻）
  • 3杯鱼汤
  • 1 杯奶油
  • 2 汤匙 黄油
  • 2 汤匙 普通面粉
  • 盐和胡椒，调味
  • 新鲜欧芹，切碎（装饰用）

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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