A creamy light chowder with gorgeous flakes of smoked haddock.
Ingredients for 2:
-
240g of smoked haddock
- 150g of bacon, cut in small strips
- 100g of sweetcorn
- 50g of butter
- 400ml of milk
- 100ml of water
- 275g baby potatoes, cut into small cubes skin on
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
- 1 bayleaf
- Extra virgin olive oil
- Bunch of fresh parsley, chopped
- 2 slices of toasted sourdough
- Salt and black pepper to taste
Method:
1. In a large deep pan, melt the butter to medium-heat then cook the bacon until just crispy but not brown.
2. Add the onions and cook until just transparent, then add the garlic and potatoes and cook for 1-2 minutes before pouring in the milk and bay leaf and mixing. Turn up the heat to bring to the boil and then ket simmer for 15 minutes until the potatoes are cooked through. Add some of the water if the chowder becomes too thick or crush some of the potatoes if it becomes too liquid.
3. Turn down the heat and remove the bay leaf, then stir in the haddock flaked into large chunks and sweetcorn to gently reheat them for a couple of minutes or so. Give it a taste and adjust seasoning with salt and freshly ground black pepper to taste.
4. Ladle into bowl with a drizzle of extra virgin olive oil and parsley as garnish, and toasted sourdough bread to mop up the chowder.
5. Enjoy!
