Smoked Haddock Chowder

Name: Smoked Haddock Chowder
Ingredients: 1 kg smoked haddock; 300 g streaky bacon (chopped); 675 g baby new potatoes; 1 large onion (chopped); 1 (400 g) can sweetcorn; 900 ml milk; 450 ml fish stock; 80 ml double cream; 25 g butter; smoked paprika (to taste); cayenne pepper (to taste)

11 ingredients

12 steps

Ingredients

1 kg smoked haddock
300 g streaky bacon (chopped)
675 g baby new potatoes
1 large onion (chopped)
1 (400 g) can sweetcorn
900 ml milk
450 ml fish stock
80 ml double cream
25 g butter
smoked paprika (to taste)
cayenne pepper (to taste)

Directions

1

Heat milk in a large pan (I use a wok) until just below simmering.
2

Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
3

Allow to cool & flake the fish, into a bowl & cover.
4

Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
5

Meanwhile fry the streaky bacon until crispy.
6

Remove with a slotted spoon & add to the pan.
7

Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
8

Raise the temp & simmer until the potatoes are about cooked (20 mins).
9

Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
10

Add the butter & cream & stir until butter has melted.
11

Add smoked paprika & cayenne pepper to taste.
12

Serve with crusty white farmhouse bread.