Smoked Haddock Chowder

The Smoked Haddock Chowder is a warming soup that gets its creaminess from pureed leeks, sweetcorn and butterbeans.

smoked Haddock Chowder

Here are the different ingredients you will need to make the Smoked Haddock Chowder that serves 4

  • 2 smoked Haddock loins
  • 400 ml milk
  • 20 g butter
  • 2 leeks, finely sliced
  • 1 Celery stalk, finely diced
  • 150 ml white wine
  • 400 ml vegetable stock
  • 1 can butter bean, drained
  • 200 g sweetcorn, drained

Here are now the few steps you will have to follow to make the Smoked Haddock Chowder

First, put the haddock loins in a small pan. Cover with milk, heat until just before boiling, then take off the heat. Set aside.

Meanwhile, heat the butter in a large pan over a medium heat. Add the leeks and celery and sauté for 10 minutes until soft. Add the wine, bubble for 2 to 4 minutes, then add the stoclk, beans and sweetcorn. Simmer for 5 minutes.

Lift the fish from the milk. Flake and set aside. Strain the milk into the broth and warm through.

Pulse 2/3 of the broth in a blender until smooth then return to the pan and mix in the flaked fish. Season with salt and serve with some parsley leaves on top.

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