When winter sets in, there’s nothing more comforting than a bowl of homemade soup and one of the most delicious has to be a thick and hearty smoked haddock chowder.
It’s one of my favourite meals it’s a great way to feed a few people with a modest amount of fish. The potatoes and sweetcorn give it substance while the fish adds a lovely smoky flavour.
Smoked haddock chowder
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Loading...A creamy and filling soup full of smoked haddock and potatoes - perfect warming winter comfort food. Find it online at https://www.peskyveggie.com/smoked-haddock-chowder/
Ingredients
- 450g smoked haddock
- 1 onion, peeled and chopped
- 20g butter
- 1 bay leaf
- 450g Maris Piper potatoes, peeled and cut into 2cm cubes
- 300g can sweetcorn kernels, drained
- 1 litre low salt fish or vegetable stock
- 50 ml dry white wine
- 100 ml single cream
- 15g fresh chives, snipped
Instructions
1. Add fish to a pan large enough to fit it in a single layer, add the bay leaf and cover with the stock. Bring it to a gentle simmer and poach gently for 5 – 10 minutes, depending on the thickness of the fish, until it is just cooked and it will flake when pressed with a knife.
2. Remove fish to a plate with a slotted spoon and set to one side to cool slightly.
3. Discard the bay leaf then strain the stock into a jug and keep it.
4. When fish is cool enough to handle, carefully remove the skin and bones and gently break it into large pieces.
5. Melt the butter in a large, deep pan, add onion and cook over a low heat without colouring it for 5 – 10 minutes until softened and translucent.
6. Add the cubes of potato and continue to cook for 1 – 2 minutes, stirring often.
7. Add the white wine and let it bubble for a minute or two until most of it has evaporated.
8. Add the sweetcorn and the retained stock.
9. Simmer for 15 – 20 minutes, stirring occasionally, until the potato is tender to the point of a knife, but still has shape.
10. Using a slotted spoon, remove about half of the potato and sweetcorn into a bowl and put it to one side.
11. Use a stick blender to blend the remaining pan ingredients until smooth, then add the retained potato, tinned sweetcorn and fish flakes.
12. Season with a grind of black pepper and reheat, stirring gently from time to time so that the fish doesn’t break up too much.
13. Stir in the cream, taste and add more seasoning if required.
14. Serve in large bowls, sprinkled with fresh chives and accompanied by crusty bread.
