Smoked Haddock Chowder
25g/1oz/2 tbsp butter
2 onions, finely chopped
125g/4oz smoked streaky bacon rashers (slices), chopped
3 garlic cloves, finely chopped
600ml/1 pint/2½ cups milk
450g/1lb potatoes, diced
2 celery sticks, thinly sliced
140g/5oz frozen sweetcorn kernels, drained
450g/1lb skinless smoked haddock fillet, roughly flaked
salt and ground black pepper
1 Heat the butter in a large, wide saucepan. Add the onions and cook for 5 minutes until tender. Add the bacon and garlic and cook for 5 minutes.
2 Add the milk and 600ml/1 pint/2½ cups boiling water. Season with salt and pepper, then add the potatoes, celery and sweetcorn and cook for 10–15 minutes until the vegetables have softened.
3 Stir in the flaked smoked haddock. Cover the pan and cook for 10 minutes or until the fish is just cooked.
4 Ladle the soup into four bowls and serve hot.
|Smoked Haddock Chowder recipe|