I haven’t made this smoked haddock chowder in years and, being completely honest, still haven’t but after a call from both my daughter and my Ex at the weekend, quite separately wanting the recipe, I felt that it was time to share!
This chowder was a staple for us as a family during the winter when we used to go sailing and needed something hearty and warming we could take with us in flasks.
From the fact he called me for the recipe, you can probably guess that my Ex and I have a pretty good relationship, in fact he’s one of my best friends. I’m not entirely convinced that he made it though – I think it is way more likely that his lovely new partner, Juliette, was the one doing the work!
The pictures are his – as I said I haven’t made it for years! I think by the looks of the pan they had eaten half of it before remembering I wanted photos! They didn’t have sweetcorn but added bacon lardons instead, which I have done in the past too. When I did it, I added the lardons at the same time as the onions.
I’ve been thinking about how I might turn this into a low carb/no potato version for the man of the house and think I may try it with the stalks from cauliflower and broccoli chopped into chunks instead. I do keep the stalks when I just use florets in a recipe – I blanch then freeze them to use later in vegetable stock. I shall have to see if I can get some smoked haddock in my next Sainsbury’s delivery!
Ingredients
50g butter
300g Smoked haddock fillet, skin removed and chopped into chunks
One onion finely sliced
500ml milk
2 medium potatoes (about 350g) peeled and cut into 1 cm cubes
1 can sweetcorn, drained.
Method
- Melt the butter in the pan you are going to use for the soup and soften the onion thoroughly (about 6 – 8 minutes)
- Add the milk and bring to a gentle simmer.
- Add the potatoes, bring to the boil, reduce to a simmer and cook for about 8 minutes.
- Add in the smoked haddock and the sweet corn, bring back to a gentle simmer and cook for another 10 minutes.
- Serve !
