Smoked haddock chowder
Smoked haddock chowder
A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too
- Ready in 35-45 minutes
- Serves 4
- Easy
Ingredients
- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onion, finely chopped
- 1 tbsp plain flour
- 1 garlic clove, crushed
- 1 red pepper, seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatoes, peeled and diced
- 100g frozen or canned sweetcorn kernels
- fresh parsley
- hot garlic bread
How to freeze
Pour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil. Taste for seasoning, sprinkle with the chopped, fresh parsley and serve with hot garlic bread.
Method
-
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.
-
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.
-
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.
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