1 sprig fresh rosemary, leaves stripped and roughly chopped
1 (6-oz) australis barramundi fillet, defrosted
1 cup corn kernels
1 cup cauliflower florets, roughly chopped
1/4 cup heavy cream
A Quick Energy Boost.
Easy barramundi corn chowder with cauliflower, bacon, and rosemary. A healthy fish chowder that’s ready in under an hour using a handful of ingredients from the freezer! Recipe, food styling, and photography by Jessie Johnson.
Step 1Heat a large soup pot over medium-high heat.
Step 2Cook the chopped bacon in the pot until crispy, stirring occasionally. Use a slotted spoon to remove it to a paper-towel-lined plate. Keep some of the bacon grease, about 1 tablespoon, in the pot and return the pot to the stove over medium heat.
Step 3Add onion and garlic to pot and stir. Cook 1-2 minutes until onion is translucent and fragrant. Stir frequently to keep it from burning.
Step 4Add salt and pepper to taste and stir to combine.
Step 5Add flour to pot and stir until it’s been absorbed by any remaining liquid. Cook it for 30 seconds to 1 minute, stirring occasionally.
Step 6Add the vegetable stock to the pot a little at a time, stirring constantly to break up any lumps. Continue stirring until all stock has been added, the soup thickens and all flour lumps have been worked out.
Step 7Add chopped rosemary to pot and bring to a simmer. Cook for 5-10 minutes until soup has thickened to your desired consistency.
Step 8Add barramundi fillet to the pot and cook for 7-10 minutes until fish is bright white and flakes easily. You should be able to easily break the whole fillet into small chunks with a spoon or spatula.
Step 9Add corn, cauliflower, and heavy cream to soup and stir to combine. Return soup to a low simmer to heat the vegetables through, about 5 minutes. Turn off the heat. Taste and add seasoning as necessary.
Step 10Serve soup immediately and garnish with the crispy bacon.