Smoked haddock chowder
- Preparation and cooking time
- Total time
- Ready in just over an hour
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 450g smoked haddock fillets
- 1 bay leaf
- 2 tbsp light olive oil
- 50g butter
- 2 onionsfinely chopped
- 2 leekshalved lengthways and thinly sliced
- 3 celerysticks, thinly sliced
- sweetcornkernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
- 900g potatopeeled and diced
- 3 garlic clovescrushed with 1 tsp sea salt
- 2 tsp chopped fresh thymeor ½ tsp dried thyme
- 600ml milk
- chopped fresh parsleyfor sprinkling
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.
