Corn and cod chowder with saffron, bacon and tomato




  1. Heat the oil in a pan, add the onion and sauté for 3-4 minutes, or until softened.

  2. Add the sweetcorn kernels to the pan and cook for 1-2 minutes.

  3. Add the cream, saffron and cod pieces and simmer for 2-3 minutes, or until the cod is cooked through.

  4. Add the tomato and parsley, season well with salt and freshly ground black pepper and stir.

  5. To serve, pour the chowder into a serving bowl and top with the bacon.