10 May 2010

Smoked haddock chowder

Well Seasoned food blog - smoked haddock chowder recipe

I was in need of some comfort food this weekend and this was perfect. Hearty but not stodgy, healthy and delicious, this soup makes a lovely one pot meal served with crusty bread or is a tasty starter to a more languorous meal.

Smoked haddock chowder
Serves 4 as a main meal or 8 as a starter

2 bay leaves
4 black peppercorns
1 clove
500ml milk
500g undyed smoked haddock or similar
25g butter
1 tbsp plain flour
200g sweetcorn
250g new potatoes, 6 approx
1 large onion
300ml hot water, optional
Sea salt & freshly ground pepper
Flat leaf parsley & crème fraiche to garnish

Place the bay leaves, peppercorns and clove in a large heavy base or non-stick saucepan along with the milk and bring to the boil. Place the pieces of fish into the pan and ensure they are covered with milk, cut the pieces of fish in half if necessary. Turn down the heat and simmer for 3-4 minutes or until the fish flakes away from its skin easily. Remove the pieces of fish and strain the milk into a jug to use later, discarding the bay leaves etc. Using your hands gently flake the fish into chunks and place in a small bowl again for use later, discarding the skin and any bones you come across.

Add the butter into the now empty pan and place on a low heat. Peel the onion and cut into large dice then add to the pan and cook gently for several minutes. Rinse and chop the potatoes into small pieces then add to the pan and continue to cook until the onion is soft. Add the tablespoon of flour and stir to combine with the juices before adding the fishy milk back into the pan little at a time and mixing well as you go. Cook on a medium heat so the potatoes cook whilst the liquid thickens adding the drained sweetcorn once the potatoes are nearly soft and continuing to cook for a further 5 minutes.

Add the fish and fold the soup gently to combine. Season to taste and add a little of the hot water to thin out the soup if needed. If serving as a main meal you may only need to add around 100ml, but as a starter it is preferable to have a thinner consistency so add up to 300ml little at a time.

Serve straight away, garnish with chopped flat leaf parsley and crème fraiche.

1 comment:

Best Fly-In Alaska Fishing Trips Delux said...

That really looks the scrummiest chowder I have seen in a long time!
I will save this recipe to try at a later stage.
Thank you for sharing.

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