Smoked haddock chowder
Ingredients
- 50g/2oz butter
- 1 large onion, sliced
- 4 rashers smoked bacon, sliced
- 250ml/9fl oz whole milk
- 200ml/7fl oz single cream
- 300ml/½ pint fish stock
- 1 baking potato, peeled, cut into cubes
- 200g/7fl oz canned sweetcorn, drained
- 450g/1lb smoked, undyed haddock, skin removed, cut into four pieces
- 100²µ/3½´Ç³ú spinach, shredded
- salt and freshly ground black pepper
- 2 tbsp chopped parsley, to garnish
- crusty bread, to serve
Method
Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured.
Add the bacon and cook for five more minutes.
Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes.
Place half of the sweetcorn into a food processor and blend to a rough paste.
Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well.
Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through.
Add the spinach and season, to taste, with salt and freshly ground black pepper.
To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside.
Halloween
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