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Edam, haddock, mussel and bacon chowder

Edam, haddock, mussel and bacon chowder

Average rating:

This soup is so quick to cook and packed with flavour – real family fast food!

Prep time: 10 mins
Cooking time: 25 mins
Serves: 4-6
Skill level: Easy peasy

Ingredients

* If not keen on mussels then replace with your favourite fish such as cod, Pollock or salmon. Simply leave out stage one and add a splash of white wine to the stock. * Replace the peas or petit-pois with sweetcorn or use both!

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Ingredients
150ml/1/4 pint wine (or water if preferred)
500g/1lb 2oz fresh mussels, cleaned and checked (optional)
1tbsp olive oil
115g/4oz rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml/1 pint vegetable stock
500g/1lb 2oz potatoes, peeled and cubed
350g boneless, skinless haddock fillet, cut into small chunks
75ml/3 fl oz double cream
150g/5 ½ oz frozen peas or petit pois
115g/4oz Edam cheese, cut into small cubes
3tbsp fresh chives, chopped

Method

Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes.
Pour in the cream, petit pois, mussels and warm through.
Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.

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