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Smoked haddock & leek chowder

Smoked haddock & leek chowder

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A star rating of 4.8 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 mins
  • Easy
  • Serves 4 (generously)

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Nutrition:
NutrientUnit
kcal470
fat23g
saturates10g
carbs25g
sugars0g
fibre4g
protein44g
salt4.77g
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Ingredients

Method

  • STEP 1

    Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

  • STEP 2

    Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

  • STEP 3

    Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.

RECIPE TIPS
MAKE IT AGAIN

For a mussel and bacon chowder, substitute the haddock (but still use the milk) for a vac-pack of fresh mussels. Add them at the end with the sweetcorn and cream.

Goes well with

Recipe from Good Food magazine, February 2005

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Overall rating

A star rating of 4.8 out of 5.30 ratings
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