Smoked Haddock Chowder
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 kg smoked haddock
- 300 g streaky bacon (chopped)
- 675 g baby new potatoes
- 1 large onion (chopped)
- 1 (400 g) can sweetcorn
- 900 ml milk
- 450 ml fish stock
- 80 ml double cream
- 25 g butter
- smoked paprika (to taste)
- cayenne pepper (to taste)
directions
- Heat milk in a large pan (I use a wok) until just below simmering.
- Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
- Allow to cool & flake the fish, into a bowl & cover.
- Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
- Meanwhile fry the streaky bacon until crispy.
- Remove with a slotted spoon & add to the pan.
- Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
- Raise the temp & simmer until the potatoes are about cooked (20 mins).
- Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
- Add the butter & cream & stir until butter has melted.
- Add smoked paprika & cayenne pepper to taste.
- Serve with crusty white farmhouse bread.
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RECIPE SUBMITTED BY
I live on the East coast of England in a Town called Lowestoft.
I presently work in Angola as a Construction Supv in the oil industry.
Hobbies I guess are traveling, Scuba Diving, Weight training, cooking, & anything else thats fun at the time