The Smoked Haddock Chowder is a warming soup that gets its creaminess from pureed leeks, sweetcorn and butterbeans. This can also be a go-to recipe after the week-end in which I can use up a few of the veggies left in the fridge…

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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