Creamy Fish Chowder - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 medium onion, finely chopped
5 slices bacon, finely chopped
2 tbsp flour
1/2 cup milk
1 cup fish or vegetable stock
2 medium potatoes, peeled and cut into 1/2-inch pieces
1 can (11 oz) corn kernels, drained
14 oz firm white fish fillets, cut into 3/4-inch pieces
2 tbsp chopped flat-leaf parsley

Preparation

Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
Ladle soup into serving bowls. Sprinkle with parsley.