Smoked Haddock Chowder
Added by PoshPaws | Fri 10 Apr 2009 @ 13:23
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.
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.