Easy Smoked Haddock Chowder Recipe

February 5, 2013

This delicious quick and easy fish chowder recipe can be whipped up in under 30 minutes (plus 12-14 minutes cook time), which makes it a great weeknight dinner! Watch the video and get the recipe below:

Knorr fish stockpot, it’s incredibly versatile so what I’m going to make next is a chowder with smoked haddock, very simple, once we start it should be made in about 10 minutes. And what we have is we have, finely chopped onion, curry powder, eggs, butter, leeks, corn flour, smoked haddock, a bit of cream and Knorr fish stockpot. We could thicken it with rue if we wanted but for simplicity best use a bit of corn flour, in with the onion. So there’s our onion being cooked quite gently with butter. A little bit of curry powder. It’s almost kedgeree flavors. You can see we make our paste gently working it together and cooking out our paste. Add the stock, bring to the boil and then we’ll thicken with a little corn flour. So we’re now going to thicken our broth with some corn flour which I’ve added cold water to. A little at a time to get the texture you desire, add the cream little by little, and fuse it with a little fresh thyme. And now we poach our haddock in the broth that we made which should take about three minutes. In with the leeks which have been blanched, take some egg and we serve our broth, finish with some chopped egg and some fresh coriander. There’s our smoked haddock chowder. The reason why we can make it so quick is because of the great flavor of the Knorr fish stockpot.

Smoked Haddock Chowder
Serves 3

1 Knorr Fish Stock Pot
2 tablespoons butter
1 onion, very finely chopped
½ tsp Madras curry powder
3 teaspoons cornflour (corn starch), mixed to a paste with 1tbsp cold water
1/4  cup heavy cream (optional)
3/4  pounds smoked haddock fillet, cut into chunks
4 baby leeks, chopped, blanched and patted dry
4–5 sprigs of thyme
3 hard-boiled eggs, shelled and chopped
Sprigs of cilantro or parsley for garnish

First make your fish stock by dissolving the Knorr Fish Stock Pot in 600ml (~2 1/2 cups) of boiling water and stir until thoroughly dissolved. Set the stock aside.

Heat the butter in a large, heavy-based saucepan. Add the onion and fry gently, stirring constantly, for 3 minutes until softened but not browned.

Add in the curry powder, mixing in well, and cook, stirring, for 2 minutes.

Add in the Knorr Fish Stock, stirring as you do so. Stirring, bring to the boil.

Add in the cornflour paste a little at a time, whisking it in as you do so.

Pour in the double cream if using and stir to mix in. I use the cream to give a rich, smooth texture to the chowder. Add in the sprigs of thyme. Bring to a simmer.

Add in the smoked haddock chunks a few at a time, gently shaking the pan between additions so as to coat them in the stock.

Add the blanched chopped leeks to the chowder mixture.

Simmer gently for 3–4 minutes until the smoked haddock is poached and the leeks heated through. Cooking it this way means that the smoked haddock and the leeks retain their texture.

Ladle the smoked haddock into 3 bowls (discarding the thyme) finishing each serving with a generous topping of chopped hard-boiled egg and a garnish of coriander sprigs. Serve at once.

 




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