This is surprisingly good, as A would say. I made the corn chowder and added the flaked cod in at the last minute. Delicious without being heavy, and I think the salting of the cod rids it of any unpleasant fishiness.
Corn chowder by Jamie Oliver
- 1 stalk celery
- 1 medium onion
- olive oil
- ½ teaspoon dried thyme
- 1 tablespoon flour
- 840 ml semi-skimmed milk
- 1 medium potato , peeled and cut into little cubes
- 3 spring onions
- 175 g frozen corn
- ¼ cup fresh chives , chopped, or parsley
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
Salt cod prep
Soak cod in plenty of cold water (cover by 5cm). Change the water at least 3 times a day. Repeat until cod is tasty and not too salty, up to 3 days. When cod is ready, place in a pot with plenty of fresh water (cover by 5cm), then bring to a simmer and remove from heat. Drain the fish and flake it to your heart’s content.