Smoked Haddock Chowder
This comforting smoked fish chowder is a hearty and flavorful dish that is perfect for a cozy meal. The combination of flaked smoked fish, tender vegetables, and creamy broth creates a delicious and satisfying soup that will warm you up from the inside out. With its comforting aroma and delightful flavors, this chowder is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 450g smoked cod or smoked haddock (undyed)
- 1 bay leaf
- 2 tbsp light olive oil
- 50g butter
- 2 onions , finely chopped
- 2 leeks , halved lengthways and thinly sliced
- 3 celery sticks, thinly sliced
- sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
- 900g potatoes , peeled and diced
- 3 garlic cloves , crushed with 1 tsp sea salt
- 2 tsp chopped fresh thyme or ½ tsp dried thyme
- 600ml milk
- chopped fresh parsley , for sprinkling
Instructions
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Yield
Serves 6
Nutrition
- Calories: 363 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.42 milligram of sodium
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