A lot of people worry that they can't do a chowder because its complicated with lots of fancy ingredients but really its just a potato and leek soup with added sweetcorn and smoked fish.
I used undyed Smoked Haddock as its so much nicer than the dyed one, but if thats all you can get then its fine to use.
This is such a filling soup and I'm sure your family will enjoy and ask for often.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Peel and finely chop the onion and leek.
Peel and parboil the potatoes.
In a pan on a low heat,
melt the butter then add in the onion and leek.
Cover and cook on a low heat for about 10 minutes, or until soft.
Add the parboiled potatoes and cook for another 10 minutes
Put the haddock in a shallow pan and cover with the milk, then add the peppercorns and bay leaves
Poach gently on a low heat for about 7-10 minutes.
Do not overcook.
Remove the Haddock with a slotted spoon.
Place on a plate and gently break into chunks. Leave aside till later.
Remove the Bay leaves and discard.
Add half of the sweetcorn to the leek and potatoes , stirring well to combine.
Now blitz down with a hand blender, adding the strained poaching liquor from the haddock as you go.
Add more milk if it becomes too thick.
Add the peas, along with the remaining sweetcorn and the chopped parsley.
Stir through.
Flake in the cooked haddock, stir gently.
Increase the heat till it begins to simmer, then take off the heat, add the cream, stir through.
Divide between 4 bowls and serve with a wedge of crusty bread.
Ingredients
Directions
Prep:-
Peel and finely chop the onion and leek.
Peel and parboil the potatoes.
In a pan on a low heat,
melt the butter then add in the onion and leek.
Cover and cook on a low heat for about 10 minutes, or until soft.
Add the parboiled potatoes and cook for another 10 minutes
Put the haddock in a shallow pan and cover with the milk, then add the peppercorns and bay leaves
Poach gently on a low heat for about 7-10 minutes.
Do not overcook.
Remove the Haddock with a slotted spoon.
Place on a plate and gently break into chunks. Leave aside till later.
Remove the Bay leaves and discard.
Add half of the sweetcorn to the leek and potatoes , stirring well to combine.
Now blitz down with a hand blender, adding the strained poaching liquor from the haddock as you go.
Add more milk if it becomes too thick.
Add the peas, along with the remaining sweetcorn and the chopped parsley.
Stir through.
Flake in the cooked haddock, stir gently.
Increase the heat till it begins to simmer, then take off the heat, add the cream, stir through.
Divide between 4 bowls and serve with a wedge of crusty bread.