Name: Smoked Haddock Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 500g smoked haddock fillets, skin removed and cut into chunks; 500ml whole milk; 1 bay leaf; 2 tablespoons unsalted butter; 1 large onion, finely diced; 2 leeks, white and light green parts only, sliced; 2 medium potatoes (about 300g), peeled and diced into 1cm cubes; 250ml fish stock or vegetable stock; 200g sweet corn kernels (fresh or frozen); 150ml double cream; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; Salt and freshly ground black pepper to taste

Instructions

Poach the fish

Place the smoked haddock in a large saucepan and cover with the milk. Add the bay leaf and bring to a gentle simmer. Cook for 5 minutes until the fish begins to flake. Remove the fish with a slotted spoon, flake into chunks, and set aside. Strain and reserve the milk.
Prepare the base

In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sliced leeks, then cook gently for 5-6 minutes until softened but not browned. Add the diced potatoes and cook for 2 minutes, stirring occasionally.
Build the chowder

Pour in the reserved poaching milk and the fish or vegetable stock. Bring to a simmer and cook for 10-12 minutes until the potatoes are tender when pierced with a fork. Add the sweet corn kernels and cook for another 2 minutes.
Finish the soup

Stir in the double cream and return the flaked smoked haddock to the pot. Heat gently for 2-3 minutes, being careful not to let the soup boil. Season with salt and black pepper to taste, remembering that smoked haddock can be quite salty.
Serve and garnish

Remove the bay leaf. Ladle the hot chowder into warmed soup bowls. Sprinkle with the chopped parsley and dill. Serve immediately with crusty bread on the side.

Smoked Haddock Chowder

Ingredients

Instructions

Nutritional Information