CREAMY SMOKED HADDOCK CHOWDER

Creamy smoked haddock chowder image

A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too

Provided by Jenny White

Time 45m

Number Of Ingredients 14

Ingredients

450g undyed smoked haddock fillet, skinned
1 bay leaf
850ml milk
25g butter
1 onion , finely chopped
1 tbsp plain flour
1 garlic clove , crushed
1 red pepper , seeded and roughly chopped
125ml dry sherry
pinch of paprika
225g floury potato , peeled and diced
100g frozen or canned sweetcorn kernels
fresh parsley
hot garlic bread

Steps:

Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

Nutrition Facts : Calories 386 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.63 milligram of sodium