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Chunky smoked haddock chowder

To get a smooth version, blend it.
Course: Dinner, Lunch, Soup, Starter
Cuisine: British
Keyword: Chowder, Pescetarian, Smoked haddock, Soup
Servings: 6

Ingredients

  • big knob butter
  • 50 ml olive oil
  • 1 or 2 large leeks or 5 baby leeks, cleaned and chopped
  • 4 spring onions, chopped
  • 2 cobs fresh sweet corn, removed from cob
  • 3 cloves garlic, minced
  • 3 bay leaves, fresh
  • pinch saffron
  • 2 veg stock cubes in 1 litre of boiling water.
  • 200 g smoked haddock, skinned, torn into small chunks
  • 200 ml creme fraiche
  • sea salt and plenty of pepper
  • handful chopped parsley

Instructions

  • Heat up the butter/oil in a deep wide pan. Once sizzling gently, add leaks and spring onions. Soften.
  • Add the sweet corn, cook for a few minutes.
  • Add garlic, bay leaves, saffron.
  • Add 2 veg stock cubes and 1 litre of hot water.
  • After 15 minutes or so, add the fish.
  • After 10 minutes, add the cream salt and pepper.
  • Garnish with parsley and serve hot.