Orange Roughy Chowder

Serves 6 as a starter

Ingredients

• 3 oz extra thick bacon or salt pork, roughly diced
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 celery stalk, diced
• 2 large carrots, diced
• 3 sprigs of fresh thyme, leaves removed and chopped
• 1 tbs fresh marjoram, diced
• ¼ tsp grated nutmeg
• 2 dried bay leaves
• 2 large Yukon Gold, peeled and roughly diced
• 1 tsp turmeric
• 2 tbsp all purpose flour
• 6 cups whole milk
• 1 cup corn kernels
• 2 pounds skinless orange roughy ( or haddock or cod), chopped into nice 1 inch pieces
• Juice of half a lemon
• Salt and pepper to taste

Directions

1. Add the diced bacon to a large cold soup pot and set over a medium heat. Once the bacon has rendered a few tablespoons of fat, increase the heat to medium high and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to paper lined bowl, leaving the fat in the pot, and set aside.
2. Add the butter, onion, carrots, thyme, marjoram, nutmeg, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon until the onions and softened but not browned
3. Add the potatoes and turmeric. Continue to cook for another 2 minutes and then add the milk. Turn up the heat and bring to a boil, cover, and cook at a simmer for about 10 minutes
4. Reduce the heat to low and add the corn and fish and cook at a simmer for another 6 or 7 minutes.
5. Add the lemon juice and season with salt and pepper to taste