Smoked Haddock Chowder

Today is a Saturday, it is bitterly cold and it has just started snowing. I literally saw Nigel Slater cook this on the TV this morning and I just had to make it for lunch once i’d ventured to the shop to buy the fish, leeks and parsley. Everything else was in stock! It’s quite a mild chowder so perfect if you don’t like a strong fishy taste.

Smoked Haddock Chowder

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5

Course: Soups & Starters

Ingredients Method Notes

Ingredients

  

• 1 tsp butter
• 250 g leek 1 large leek
• a few sprigs thyme
• 170 g frozen corn
• 300 g new potatoes
• 230 g smoked haddock
• 600 ml semi skimmed milk
• 2 bay leaves
• 1 handful flat leaf parsley

Method

 

1. Heat the butter in a deep pan and gently sweat the chopped leeks for 10 minutes over a low heat with a lid on.
2. Add the thyme sprigs, diced potato and sweetcorn and cook gently for another 10 minutes with the lid on.
3. Whilst the potatoes are softenening, in another pan poach the fish in the milk with the bay leaves for 10 minutes.
4. Then flake the fish into the other pan (carefully take out any bones). Pour the poaching milk through a sieve into the other pan and add the chopped parsley. Season to taste and serve immediately.
   

Notes

Nutritional Info for 5 servings:

216 Kcal, 29g Carbohydrate (10g sugars, 3g fibre), 3g Fat (1g saturated), 18g Protein

You can substitute the haddock for any smoked fish.