Smoked Haddock and Potato Chowder
Smoked Haddock and Potato Chowder

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, smoked haddock and potato chowder. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more. Lift the fish onto a plate and, when cool enough to handle, break it into large flakes, discarding the skin and any bones.

Smoked Haddock and Potato Chowder is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Smoked Haddock and Potato Chowder is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook smoked haddock and potato chowder using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Haddock and Potato Chowder:
  1. Prepare 50 grams butter
  2. Prepare 350 grams smoked haddock skin removed and cut into bite size pieces
  3. Take 1 clove garlic finely chopped
  4. Take 1 onion finely chopped
  5. Get 1 leek chopped
  6. Prepare 450 grams potatoes cooked and mashed
  7. Make ready 850 ml milk
  8. Get 2 tbsp plain flour
  9. Make ready 2 tbsp natural yogurt
  10. Take 2 tbsp fresh parsley chopped
  11. Take 1 pinch salt
  12. Take 1 pinch pepper

Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Living in New England, we love fish in any dish, and we especially enjoy this chowder when there's a chill in the air. I prefer fresh smoked haddock from my local fishmonger (Fantoosh Fish) rather than frozen. Used Jersey Royal potatoes and a small tin sweet corn.

Steps to make Smoked Haddock and Potato Chowder:
  1. Put flour into a bowl and add enough milk to make a smooth paste.
  2. Melt butter in a large pan over a medium heat.
  3. Add garlic, onions and leek and cook until soft.
  4. Add the flour paste and cook for a minute.
  5. Add the rest of the milk and the yogurt bring to the boil then reduce to a simmer.
  6. Season with salt and pepper to taste.
  7. Add half of the parsley.
  8. Stir in the mashed potato.
  9. Add the smoked haddock and simmer for 15 - 20 mins.
  10. Garnish with the rest of the parsley and serve with crusty bread.

Followed recipe and always works a treat. Until I tried this recipe, I would order Cullen Skink(Scottish version of a chowder) if eating in a good fish restaurant, but happily make this at home now. Place the smoked haddock in a shallow pan with the bay leaf and peppercorns and pour over milk. Allow to cool, then flake the fish back into the poaching milk. Smoked haddock chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions.

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