Name: Smoked haddock & leek chowder
Total time: 40 min
Yield: Serves 4 (generously)
Cuisine: American
Ingredients: 600g natural (undyed) smoked haddock; 500ml milk; 1 tbsp olive oil; 150g lardons (diced bacon), or chopped streaky bacon; 2 sticks of celery thinly sliced; 3 medium leeks washed and sliced; 2 bay leaves; 2 medium potatoes peeled and diced into small cubes; 500ml fish or chicken stock; 125g frozen sweetcorn thawed; 142ml carton single cream; 2 tbsp roughly chopped fresh parsley

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Smoked haddock & leek chowder

Smoked haddock & leek chowder

Jo Pratt

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Serves 4 (generously)

Easy

Total time: 40 mins

Ready in 30-40 mins

A star rating of 4.8 out of 5.39 ratingsRate

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A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

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Ingredients

Nutrition

Units:

MetricUS

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons

(diced bacon), or chopped streaky bacon
2 sticks of celery

thinly sliced
3 medium leeks

washed and sliced
2 bay leaves
2 medium potatoes

peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn

thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

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Nutrition: per serving

kcal470
fat23g
saturates10g
carbs25g
sugars0g
fibre4g
protein44g
salt4.77g

Method

step 1

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
step 2

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
step 3

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.

RECIPE TIPS

MAKE IT AGAIN

For a mussel and bacon chowder, substitute the haddock (but still use the milk) for a vac-pack of fresh mussels. Add them at the end with the sweetcorn and cream.

Recipe from Good Food magazine, February 2005

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A star rating of 4.8 out of 5.39 ratings

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