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- Creamy smoked haddock and leek chowder
Creamy smoked haddock and leek chowder
Average rating:
Hot, filling and full of goodness. This chowder is full of tasty haddock and leeks and makes a satisfying meal everytime.
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Serves: 4
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Prep time: 1 hr 10 mins
Ingredients
- 350g (12oz) smoked haddock
- 1 bay leaf
- 900ml (1½pt) semi-skimmed milk
- 25g (1oz) butter
- 1 large leek, trimmed and sliced
- 2 celery sticks, chopped
- 450g (1lb) potatoes, peeled and cut into small chunks
- 100g (4oz) baby sweetcorn, chopped
- 60ml (4tbsp) fresh chopped parsley
Method
- Place the smoked haddock and bay leaf in a deep frying pan and pour over the milk. Bring to the boil, then simmer gently for 10 mins until the fish is cooked.
- Meanwhile, melt the butter in a large pan and fry the leek and celery for 3-4 mins. Stir in the potatoes, cover and cook gently for 5 mins.
- Remove the fish from the milk and set aside. Strain the milk into the frying pan and simmer for 25-30 mins until the potatoes are tender. Add the sweetcorn after 20 mins.
- Flake the haddock, discarding any skin and bones, and stir into pan with half the parsley. Heat gently for 3-4 mins. Adjust seasoning and serve in warmed bowls, garnished with the remaining parsley.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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