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
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
Instructions
- Heat the butter in a deep pan and gently sweat the chopped leeks for 10 minutes over a low heat with a lid on.
- Add the thyme sprigs, diced potato and sweetcorn and cook gently for another 10 minutes with the lid on.
- Whilst the potatoes are softenening, in another pan poach the fish in the milk with the bay leaves for 10 minutes.
- 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.