Smoked haddock chowder recipe

23 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 473 calories / serving
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Chowder with a poached egg HERO

Heat a large pan and add the oil, onions and potatoes. Sauté for 3-4 mins until soft, but not coloured. Stir in the garlic, leeks and curry powder and cook for 1 min, stirring.

Add the stock, cover and simmer for 8 mins or until the potatoes are tender.

Stir in the milk, haddock and corn and simmer gently for a further 5-6 mins or until the fish flakes easily. Season to taste. Divide between four bowls then top each with a poached egg. Scatter over parsley and serve.

Egg poaching - a very quick lesson
Put a pan of water on to boil. The pan should be high sided and filled to the top.

As the water begins to simmer add a good glug of vinegar (malt, white or red wine or whatever vinegar you have). The vinegar will aid coagulation. The water should be no more than barely simmering.

Stick a spoon in the water and give it a whirl. This whoosh of water will help the eggs into a pleasing shape. Now crack in the eggs, one at a time. Do this as gently as possible and as close to the water as possible.

The eggs should whirl around a bit and you will see them start to set.

Give each egg a good 3 mins before gently lifting them to the water's surface with a slotted spoon and giving them a prod. They should feel firm on the outside and a little squishy towards the middle.

Lift out each egg and plunge into iced water. This will stop the cooking process.

The eggs can be stored in the water, in a fridge for up to 24 hours before using.

To reheat simply plunge the eggs back into simmering water for 2 minutes.

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  • Ingredients

  • 2tbsp vegetable oil
  • 1 onion, chopped
  • 2 large potatoes, peeled and diced
  • 2 cloves garlic finely chopped
  • 1 leek, cleaned and sliced
  • 2tsp mild curry powder
  • 1pt (600ml) of chicken stock (a cube is fine)
  • 1/2pt (300ml) of full cream milk
  • 675g natural dyed smoked haddock, skinned and diced
  • 150g sweetcorn, drained
  • 4 large British Lion eggs - poached as below
  • chopped parsley to garnish
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  • Energy 1987kj 473kcal 24%
  • Fat 18.5g 26%
  • Saturates 5.1g 26%
  • Sugars 10.6g 12%
  • Salt 5.2g 87%

of the reference intake
Carbohydrate 31.9g Protein 47.1g Fibre 4.4g


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