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Creamy smoked haddock chowder

Smoked haddock chowder

Creamy smoked haddock chowder

Name: Creamy smoked haddock chowder
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 450g undyed smoked haddock fillet, skinned; 1 bay leaf; 850ml milk; 25g butter; 1 onion finely chopped; 1 tbsp plain flour; 1 garlic clove crushed; 1 red pepper seeded and roughly chopped; 125ml dry sherry; pinch of paprika; 225g floury potato peeled and diced; 100g frozen or canned sweetcorn kernels; fresh parsley; hot garlic bread

Jenny White

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Serves 4

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 1 out of 5.1 ratingRate

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A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too

Freezable (defrost overnight in fridge, reheat for 5-10 mins)

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Ingredients

Nutrition

Units:

MetricUS

450g undyed smoked haddock

fillet, skinned
1 bay leaf
850ml milk
25g butter
1 onion

finely chopped
1 tbsp plain flour
1 garlic clove

crushed
1 red pepper

seeded and roughly chopped
125ml dry sherry
pinch of paprika
225g floury potato

peeled and diced
100g frozen or canned sweetcorn

kernels

To serve

fresh parsley
hot garlic

bread

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Nutrition: per serving

kcal386
fat10g

low
saturates6g
carbs35g
sugars0g
fibre2g
protein32g
salt2.63g

Method

step 1

Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
step 2

Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
step 3

Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

RECIPE TIPS

HOW TO FREEZE

Pour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil. Taste for seasoning, sprinkle with the chopped, fresh parsley and serve with hot garlic bread.

Recipe from Good Food magazine, January 2005

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