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Smoked haddock chowder

Creamy smoked haddock chowder

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  • Preparation and cooking time
    • Total time
    • Ready in 35-45 minutes
  • Easy
  • Serves 4

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)
Nutrition:
HighlightNutrientUnit
kcal386
low infat10g
saturates6g
carbs35g
sugars0g
fibre2g
protein32g
salt2.63g
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Ingredients

To serve

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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