Smoked haddock chowder

Smoked haddock chowder

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Cooking time

Ready in 35-45 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Defrost overnight in fridge, reheat for 5-10 mins
Nutrition info

Nutrition

kcalories
386
protein
32g
carbs
35g
fat
10g
saturates
6g
fibre
2g
sugar
0g
salt
2.63g

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 potatoes, peeled and diced
  • 100g frozen or canned sweetcorn kernels

To serve

  • fresh parsley
  • hot garlic bread

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Method

  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.
  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.
  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 from Good Food magazine, January 2005

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Comments

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loveitsticky's picture

Easy to make, great consistancy but lacked some flavour so I added some Anchovy Ketchup to taste............Lovely

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