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Creamy smoked haddock chowder
Serves 4
Easy
Total time:
Ready in 35-45 minutes
A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too
Skip to ingredients
- 450g undyed smoked haddockfillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onionfinely chopped
- 1 tbsp plain flour
- 1 garlic clovecrushed
- 1 red pepperseeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatopeeled and diced
- 100g frozen or canned sweetcornkernels
To serve
- fresh parsley
- hot garlicbread
Nutrition: per serving
- kcal386
- fat10glow
- saturates6g
- carbs35g
- sugars0g
- fibre2g
- protein32g
- salt2.63g
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.
