Smoked Haddock Chowder
To serve 2-4 people.
INGREDIENTS
Haddock - 2 fillets
Sweetcorn - 1 corn cob
Leeks - 1 large Leek
Potato - 2 large Potatoes
Parsley - small handful
Fish Stock - 1 ltr
Butter - 2-3 Tbsp
Milk - around 1 cup
Cream - 1 third of a cup
INSTRUCTIONS
1. To start, roughly chop the Leeks, then, peel and dice up the Potato.
2. Peel the sweetcorn, and run a knife down the side removing the Corn.
3. Add a splash of Olive Oil to a Dutch Oven, and add the Leeks.
4. Season the Leeks, add a knob of Butter and cook them down.
5. Once the Leeks have cooked down and have a slight bit of colour, add the Potato.
6. Once the Potato is in, add enough fish stock to cover the Leek and Potato.
7. Simmer for around 10 minutes, then gently mash the Potato a little to partially break them up.
8. Add the Corn, and simmer for a further 7 minutes.
9. Place the Soup base to one side ready.
10. Next, place a small Saucepan on a low heat, and add the Haddock.
11. Pour some Milk over the Haddock, just enough to cover it, then add a splash of Cream*
*you want 2 thirds milk to one third cream