Smoked Haddock Chowder
Creamy Smoked Haddock Chowder is a cozy and satisfying dish that makes for a delicious meal any day of the week. With tender flakes of smoked haddock, hearty potatoes, and sweet corn in a creamy broth, this chowder is a comforting treat for the taste buds. The subtle flavors of the leek and bay leaf perfectly complement the rich, creamy base, making each spoonful a warm hug in a bowl. Top it off with succulent king prawns and vibrant petit pois peas for an extra burst of flavor. This chowder will warm you up from the inside out on a chilly day, leaving you feeling nourished and content.
— Constant Cookbook
Ingredients
- 1 large piece smoked haddock
- 1 leek, chopped
- 1 large potato, peeled and chopped into 1 inch cubes
- 1 large can sweetcorn
- Chicken stock
- Milk
- 6 Peppercorns
- Small onion
- Bayleaf
Instructions
- Firstly, place the fish, bayleaf, peppercorns in an ovenproof casserole and cover with the milk. Bake in a moderate oven for 20-30 mins or until the fish is just cooked, but not overcooked. Remove to cook and flake the fish in medium sized chunks when cool enough to handle. Meanwhile, add the leek and potatoes to a stock pot and cook in a little oil until the leek has softened. Next add the sweetcorn and enough hot chicken stock to only just cover the veg. You want the potatoes to cook through so they are tender but not falling apart. When they are tender, add the milk from the fish (without the peppercorns, bayleaf and onion) and the flaked fish. Serve piping hot. Also nice with some king prawns and petit poi peas.
- Tip
- Great with king prawns and peas added at the end of the cooking time.
Yield
Serves 8
Comments
No comments found.