Winter Warmer Recipe – Smoked Haddock and Leek Chowder

Edgy January 25, 2015 0
Winter Warmer Recipe – Smoked Haddock and Leek Chowder

If you are looking for a winter warmer recipe, filled with good vegetables and healthy produce then you can’t look much further than this Smoked Haddock and Leek Chowder, a fantastic chunky winter food that with a little finessing can be a great starter at dinner parties also. This dish is surprisingly simple to make but make require the use of a few pans to make, so make sure you have done your washing up before you start this!

    1k bag potatoes, peeled and diced
    1 side smoked haddock
    2 tbsp olive oil
    1 onion, finely chopped
    3 leeks thinly sliced. (if you want plenty of colour in your dish use 4 and try and use as much of the green part of the leek as possible if you don’t feel like you have enough.)
    150g Sweet corn (this works out to 1 small can which is fine)
    4 garlic cloves, crushed
    400ml milk
    100ml single cream
    1 Fish Stock Pot (Fish Stock cube will do)
    Chopped fresh parsley

In a deep frying pan, add the Fish with a little oil and the pint of milk and gently heat through. Be careful here not to boil the milk or it will make a mess of your pan.

Just as the milk starts to boil turn the heat way down and keep it on the cusp of boiling for 3 or 4 minutes before resting, add a little salt and pepper to the mix.

When this is done remove from the heat and leave for a couple of minutes to cool before removing the fish with a fish slice and putting on a side plate. Flake the fish up into chunks no larger than a square inch. DO NOT Throw away the poaching liquid!

In a separate pan, chop the potatoes up, nice and small, ideally less than 1 cubic inch and boil them for 10 – 15 minutes until edible and soft. Drain and leave until required.

Thinly slice the onions and roughly chop the leeks and crush the garlic cloves. In a separate pan, large enough to hold all the mixture add the olive oil and soften all three, when nice and soft add the milk that the fish cooked in, the cream and the fish stock cube.

Add the fish and the potatoes and drain (if you are using canned) and the sweetcorn to the mix and allow the whole pan to simmer gently for another 4-5 minutes. TRY not to let it boil or the mix could split.

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