Home
Recipes
fish stock

Warm egg-and-seafood salad

Salad recipes

Warm egg-and-seafood salad

10 minutes

Trout-and-prawn pies with potato crust

Pie recipes

Trout-and-prawn pies with potato crust

35 minutes

Fish soup with croutons, cheese and garlic mayo

Aliums

Fish soup with croutons, cheese and garlic mayo

30 minutes

Coconut curry hake with lentil-rice

Coconut recipes

Coconut curry hake with lentil-rice

25 minutes

Seafood pasta with tomato and basil

Pasta recipes

Seafood pasta with tomato and basil

10 minutes

Miso and corn chowder

Miso and corn chowder

1 hour

Load more

Miso and corn chowder

By Luke Dale-Roberts

Serves 4 to 6

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 T miso paste
1 cup sake or white wine
1 x 400 g creamed sweetcorn
1 x 4 cm ginger piece, grated
2 cups mussel or fish stock
2 cups cream
1 cup sweetcorn kernels, cooked
4 spring onions, sliced
4 spring onions, sliced

Method

Blend the miso paste, sake, creamed sweetcorn and ginger until smooth.

Transfer to a saucepan and reduce very slowly until thick.

Add the stock and reduce by two-thirds, add the cream and simmer for 5 minutes.

Strain the soup and divide between bowls.

Top generously with sweetcorn kernels and garnish with spring onion.