Smoked Haddock Chowder

This tasty soup is exactly what you need on a cold winters day when the rain is blashing down the window pane and you want to snuggle under a warm blanket. Serve with freshly baked french bread (you can get part baked baguettes in the supermarket) and lashings of proper butter if liked.

Ingredients for Smoked Haddock Chowder

• 1 pack of fresh smoked haddock (approx 220g)
• 1 leek quartered, rinsed well and then sliced finely
• 2-3 medium potatoes peeled and diced into small even sized chunks
• 1 large carrot, peeled and finely diced
• 1 large knob of butter or margarine
• 1 tablespoon of plain flour
• salt and pepper to taste
• 1 chicken or vegetable stock cube
• 1 dollop of double cream
• 1/2 pint of whole milk
• 1 handful of frozen sweetcorn (optional)

Method for Smoked Haddock Chowder

• Put the knob of butter in a pan and add in the leek and carrots. Over a lowish heat gently cook until the leeks have gone glossy and the carrot has started to soften a little bit. Stir regularly so that the vegetables don’t stick on the bottom of the pan
• Add the flour and stir well until mixed with the leek and carrots
• Add the potatoes and the milk to the pan along with enough water to completely cover the potatoes and leeks. Add in the stock cube or stock pot and stir well.
• Simmer over a medium heat for about 10 minutes
• Add the sweetcorn if using and stir well
• Place the fish over the leeks and potatoes and put the lid on the pan
• Cook for 10 mins or until the fish has gone opaque and flakes easily with a fork.
• If the haddock has its skin on, gently remove the haddock from the pan and scrape away the skin. Discard the skin and place the fish back in the pan.
• Stir well.
• Season with freshly ground black pepper and freshly ground sea salt to taste

What to do with leftovers

Smoked haddock chowder will keep for 2-3 days in the fridge in an airtight container. I usually use glass dishes with a lid as I’m not keen on plastic being in contact with food! Ensure when reheating that the soup is piping hot all the way through.