Name: Smoked haddock chowder
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 450g smoked haddock fillets; 1 bay leaf; 2 tbsp light olive oil; 50g butter; 2 onions finely chopped; 2 leeks halved lengthways and thinly sliced; 3 celery sticks, thinly sliced; sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn; 900g potato peeled and diced; 3 garlic cloves crushed with 1 tsp sea salt; 2 tsp chopped fresh thyme or ½ tsp dried thyme; 600ml milk; chopped fresh parsley for sprinkling

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Smoked haddock chowder

Smoked haddock chowder

Thane Prince

Published: January 30, 2008 at 8:37 AM

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Serves 6

Easy

Total time: 1 hr and 5 mins

Ready in just over an hour

A star rating of 4.7 out of 5.19 ratingsRate

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This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Freezable

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Ingredients

Nutrition

Units:

MetricUS

450g smoked haddock fillets
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions

finely chopped
2 leeks

halved lengthways and thinly sliced
3 celery

sticks, thinly sliced
sweetcorn

kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato

peeled and diced
3 garlic cloves

crushed with 1 tsp sea salt
2 tsp chopped fresh thyme

or ½ tsp dried thyme
600ml milk
chopped fresh parsley

for sprinkling

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Nutrition: per serving

kcal363
fat14g
saturates6g
carbs40g
sugars0g
fibre4g
protein23g
salt3.42g

Method

step 1

Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
step 2

Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
step 3

Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Recipe from Good Food magazine, January 2003

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A star rating of 4.7 out of 5.19 ratings

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