Smoked Haddock Chowder

Ingredients

1 · leek, sliced fine
3 tablespoons · plain flour
200 grams · tin of Cannelini beans in water, drained
400 grams · smoked skinned haddock fillets (about 2)
140 grams · sweetcorn from a tin or frozen
100 milliliters · fish stock (cube is fine)
· chopped parsley, to serve

Preparation

1
Heat the butter in a large saucepan.
2
Tip in the bacon, then cook until starting to brown.
3
Add the onion, cook for 2-3 mins, then the leek and sweat until soft.
4
Sprinkle over the 3tsp flour and mix through.
5
Cook for 1 minute or so.
6
Pour in the stock and whisk gently, adding the milk bit by bit, stirring like mad to remove any lumps.
7
Add the beans and bring to the boil, stirring all the time to prevent it sticking and ultimately burning.
8
Season, including adding the cayenne pepper, to taste.
9
Simmer for 5 mins stirring all the time.
10
Add the sweetcorn and peas and cook for 2-3 minutes, bringing back up to heat, still stirring. You may well find that you need to keep adding milk as you go, to maintain the consistency you like. I usually have around a quarter of a pint left from 2 pints.
11
It is good if the soup is slightly thick when you add the fish, as sometimes it can release water. So, add the haddock, turn the heat right down to tickover, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks and slowly increase the heat to bring back up to temperature – but don’t forget to stir!
12
Scatter over parsley, if using.

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About

This is easily our family's favourite main course soup. The flavours are delicious right from the beginning - but once you add the fish, it's just out of this world! Serve in warmed bowls with loads of crusty bread.

If you don't fancy the Cannelini beans, you can replace them with diced potato, but it will require longer to cook. We prefer the beans!

Yield:

4

Added:

Saturday, November 13, 2010 - 1:16am

Creator:

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