Smoked Haddock Chowder recipe

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  • Serves 6
  • 25 mins to prepare and 45 mins to cook
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Customer recipe by Bex Henderson
Added 42 months ago

"There's nothing better than a warm haddock chowder on a cold winter's day." This dish is a great winter warmer and is so simple to make, which makes it an excellent beginners dish.

Firstly, prepare all the vegetables by finely chopping the onions, cutting the leeks in half length ways and then thinly slicing, dice the potatoes (about 1 cm cubes) and crush the 3 garlic cloves.

Next place the smoked haddock in a deep frying pan together with 600ml of boiling water and the bay leaf. Cover and simmer on a low heat for 2 minutes. Turning the heat off leave for a further 5 minutes before drain the liquid into a container (you'll need this later) and flaking the haddock.

Heat a small amount of oil and the butter in a deep saucepan (you can use the same on if you have flaked your haddock into a pot). When the butter has melted add all of the vegetables and the garlic and cook on a high heat until they start to soften. Stir in the thyme and paprika if you are using it with the liquid you drained from the haddock. Bring this to the boil, then reduce the heat and simmer for about 10 minutes or untill the vegetables have softened.

Pour half of the soup into a bowl and mash (this gives the chowder a lovely thick texture) you can use a potatoe masher or a hand bleander for this. Return to the pan.

Add the milk and haddock to the pan, stir and simmer for 3-4 minutes. Season to taste.

For those not overly keen on a Fishy taste use plain Haddock instead.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 450g finest smoked haddock
  • 600 ml finest channel island milk
  • 50g Unsalted butter
  • 2 leeks
  • 2 onions
  • 140g frozen sweetcorn
  • 900g potatoes
  • 3 Garlic cloves
  • 1/2 tea spoon of dried thyme
  • a pinch paprika (optional)
  • 600ml boiling water
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