Hairy Bikers Smoked Haddock Chowder Recipe
Love creamy seafood soups? This Hairy Bikers Smoked Haddock Chowder Recipe warms you up fast. Smoky fish tender potatoes, sweet corn in rich broth. Perfect winter bowl.
Ingredients
- 400 g smoked haddock fillet skinned.
- 500 ml whole milk.
- 25 g butter.
- 1 onion finely chopped.
- 2 leeks sliced thin.
- 300 g potatoes diced small.
- 200 g sweet corn drained.
- 200 ml single cream.
- 300 ml fish stock.
- 1 bay leaf.
- Salt and pepper.
- Fresh parsley chopped.
Instructions
Prep the Fish
- Place haddock in pan. Cover with milk and bay leaf. Poach gently 5 mins.
Flake the Fish
- Remove fish. Flake into chunks. Reserve milk. Discard bay leaf.
Melt Butter Base
- Heat butter in large pan. Add onion and leeks. Cook soft 5 mins.
Add Potatoes
- Stir in diced potatoes. Cook 2 mins. Coats with butter flavor.
Pour in Liquids
- Add reserved milk, fish stock. Bring to simmer. Cook 15 mins.
Check Potato Tenderness
- Potatoes soft when pierced. Mash lightly few for thickness.
Stir in Sweet Corn
- Add drained corn. Warm through 2 mins. Builds sweet layer.
Add Flaked Haddock
- Gently fold in fish chunks. Heat 2 mins. No boiling.
Pour in Cream
- Stir single cream slowly. Warm gently. Creates silky texture.
Season Perfectly
- Taste. Add pepper mostly. Fish salty enough usually.
Garnish Fresh
- Sprinkle chopped parsley. Ladle into warm bowls hot.
Notes
- Poach fish gentle. Toughens if boiled hard.
- Mash some potatoes. Thickens without cream overload.
- Use undyed haddock. Natural smoky taste best.
- Variation: Add bacon bits. Crispy contrast yum.
- No fish stock? Veggie works fine.
- Blend half soup. Extra creamy option.
- Freeze portions. Reheats like fresh.