Smoked Haddock Chowder

 

Serves 6
Preparation Time:  10 minutes
Cooking Time:  20 - 30 minutes


This has been a hugely successful recipe and even our tiny grandson simply adored this! 

This is the perfect dish for a cold Winter's day.  It is filling, rich, unbelievably tasty and a

delicious mix of flavours - a must try!!

Ingredients
 

• A generous knob of butter

• 1 - 2 tbs olive oil6 rashers of streaky bacon, chopped

• 1 large Spanish onion, finely chopped

• 2 large leeks, sliced finely

• 2 tablespoons plain flour, heaped

• 1 litre full cream milk (You can use Gold Top Jersey or Guernsey Milk for this)

• 500g potatoes cut into small cubes

• 400g smoked skinned haddock fillets (cut into large chunks)

• 250g frozen sweetcorn

• 300g frozen peas

• Fish stock (cube is fine)

• Freshly ground black pepper

• A pinch of cayenne pepper (optional for a extra spicy bite!)

• Fresh chopped parsley, to serve

Method

1.   Heat the butter and oil in a large saucepan.

2.   Now add the bacon, then cook until starting to brown.

3.   Add the onion, cook for 2-3 mins, then the leek and sweat until soft.

4.   Sprinkle over the 2 tablespoons flour and mix through and cook for 1 minute or so.

5.   Gradually pour over the milk, stirring like mad to remove any lumps. Add the stock cubes and potatoes. Bring to the boil, then simmer for approx 15-20 mins stirring regularly to avoid it sticking to the bottom of the pan.

6.   Add the sweetcorn and peas and, bring back up to heat.   Keep stirring.
 

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

     gently to stop contents sticking.

 

8.  Check seasoning and add quarter teaspoon of Cayenne, if using - be careful, it is very strong!

9.  Just before serving, stir in generous amounts of chopped parsley, if using.
 

10.   Serve with plenty of crusty bread.