Smoked Haddock Chowder
A really creamy, wholesome chowder that you will struggle not to finish, even if you make more than enough.
- 2 fillets of natural smoked haddock
- 2 medium sized potatoes
- 2 onions
- 2 leeks
- 2 carrots
- 1 small tin of sweetcorn
- 2 pints of milk
- Handful of parsley
- A dash of cream
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Dice and blanch the potato, drain and set aside.
Slice the onion, cut the carrot into chunks and the leek into rounds. Cook the vegetables on a very low heat in butter in a saucepan with a lid on until they are soft.
Cook the haddock in the oven at around 180 degrees with a couple of knobs of butter for five minutes, remove the skin and set aside. If you want then ask your fishmonger to skin it for you and thus avoid this part which can be tricky.
Take the fish out of the oven, and using a fork, gently separate it into 'feathers'. Then add this to the vegetables.
Add the potatoes and milk and bring the chowder to a simmer, making sure to stir every now and then. The dish is ready when the potato starts to crumble.
Serve with the dash of cream, a sprig of parsley and a squeeze of lemon.
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