Yankyee Girl Downunder's Fish Chowder

I wanted some fish chowder utilising the fish I buy regularly, Basa, it's economical. I also wanted to use something other than white potato. I used swede/rutabaga. I think the variations here could include adding 1/2 cup frozen corn kernels or peas. Add these in with the veges at the beginning to ensure they are thorougly cooked. You can omit the bacon if you wish.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 500  g  basa fillets, cut in 1 inch pieces
• 1  kg swede, cut in 1/2 inch cubes
• 1  carrot, diced
• 3  onions, cut in half and sliced thinly
• 1 1⁄2 teaspoons  ground thyme
• 2  teaspoons dried parsley
• 2  teaspoons apple cider vinegar
• 250  g bacon, diced
• 500  ml milk
• 500  ml heavy cream
• 125  g butter
• 125  g plain flour
•  salt
•  pepper
•  water

Directions

1. Place swede, carrot, onion, spices & enough water to cover in a large pot.
2. Bring to a boil. Cook until swede & carrot are just done.
3. Meanwhile cook the bacon in a fry pan until all fat is rendered and bacon is crispy. Remove bacon & set aside.
4. Add butter to bacon drippings, once butter is melted add in flour and wisk, cooking for 1 minute. Set this roux aside.
5. Once vegetables are just done add roux into pot on medium-high heat stirring until thickened.
6. Add in fish and half the bacon, lower heat to a gentle simmer for 5 mins or until fish is done.
7. Add in cream, milk. Stir and gently bring to a simmer.
8. Season with salt in pepper to taste.
9. Garnish with remaining bacon.
10. Prep & Cooking times are approximate. I serve with a cheesy drop style biscuit that I developed to be similar to the Cheddar Bay ones from Red Lobster. Keep an eye out for it in my other recipes. (Yes there are heaps of copy cat's but I couldn't find one that doesn't use bisquik).