SMOKED HADDOCK & LEEK CHOWDER

Smoked haddock & leek chowder image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories Lunch, Main course, Soup

Time 40m

Yield Serves 4 (generously)

Number Of Ingredients 12

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Ingredients

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium