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Popping a pastry lid on a rich smoked haddock chowder turns this dish into the ultimate creamy comfort food the whole family will love. It can also be partially made in advance to save you time during the week. See method
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You can do steps 1-3 up to 2 days in advance, but don’t add the haddock. Leave to cool, then cover and chill in the fridge. When ready to cook, warm the filling in the ovenproof frying pan over a low heat, then top with the haddock and continue from step 4.
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