Smoked Haddock Chowder

Smoked Haddock Chowder
 
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Ingredients

Ingredients
Method
 
  • A Knob of butter
  • 3 rashers of streaky bacon, chopped
  • 1 onion, finely chopped
  • 1 leek, sliced fine
  • 2 tbsp plain flour
  • 600ml full cream milk (plus a little extra)
  • 400g potatoes cut into small cubes
  • 400g smoked skinned haddock fillets (about 2)
  • 140g frozen sweetcorn
  • a handful of frozen peas
  • 100ml fish stock (cube is fine)
  • lots of freshly ground black pepper
  • a pinch of cayenne pepper
  • chopped parsley, to serve
Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook for 2-3 mins, then the leek and sweat until soft.

Sprinkle over the 2tsp flour and mix through. Cook for 1 minute or so.

Pour over the milk bit by bit, stirring like mad to remove any lumps. Add the stock and potatoes. Bring to the boil, then simmer for 5 mins stirring regularly to avoid it sticking to the bottom of the pan.

Add the sweetcorn and peas and cook for 2-3 minutes, bringing back up to heat.

Add the haddock, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks.

Scatter over parsley, if using.

Serve with plenty of crusty bread.

Smoked Haddock Chowder

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This recipe was uploaded by PoshPaws

 
 
This was not only my first successful soup - but my first successful soup involving fish! It has become a firm family favourite and even my 10yr old son loves it.

Method


Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook for 2-3 mins, then the leek and sweat until soft.

Sprinkle over the 2tsp flour and mix through. Cook for 1 minute or so.

Pour over the milk bit by bit, stirring like mad to remove any lumps. Add the stock and potatoes. Bring to the boil, then simmer for 5 mins stirring regularly to avoid it sticking to the bottom of the pan.

Add the sweetcorn and peas and cook for 2-3 minutes, bringing back up to heat.

Add the haddock, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks.

Scatter over parsley, if using.

Serve with plenty of crusty bread.
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