Smoked Haddock Chowder
Smoked Haddock Chowder
Scumptious smoked Haddock chowder, perfect midweek supper!
- General Details
- Ingredients
DESCRIPTION
Serves: 4
Prep: 10
Cook: 25
Suggested cooking methods
OtherCooking Method/Instructions
- Brown the diced bacon in oil, remove from pan and drain on kitchen paper.
- In the same pan sauté potatoes, mushrooms, leek and finely chopped celery. Add the sweet corn and mix in the cornflour.
- Add the stock and milk gradually, whilst stirring. Bring to the boil and then simmer gently for 15-20 mins, adding the haddock pieces for the last 10 minutes to cook through.
- Add the prawns and mussels (if using) and continue to simmer until warmed through. Season with black pepper and rock salt. Add a whirl of fresh cream when serving.
Serve with crusty bread.
INGREDIENTS
Ingredients
- 300g Regal Natural or Yellow Smoked Haddock Boned skinned and cut into bite sized pieces
- 1 pint of milk
- 6 rashers of streaky bacon, diced
- 8 oz peeled potatoes, diced
- 1 leek, sliced
- 1 small tin of sweet corn
- 1 tsp cornflour
- 1 pint of fish stock
- 15g mushrooms, sliced
- 2 celery sticks, chopped
- 2 tbsp olive oil
- Parsley to garnish