Thick smoked haddock chowder

Appreciate a little extravagance with this smoked haddock chowder that utilizes fixings directly from your cooler and store cabinet – it’s prepared in less than 30 minutes, as well!


•             25g/1oz margarine

•             1 tbsp sunflower oil

•             100g/3½oz solidified cleaved onion (or 1 medium onion, slashed)

•             20g/¾oz plain flour

•             400ml/14fl oz semi-skimmed milk

•             400ml/14fl oz just-bubbled water

•             2 medium potatoes (around 200g/7oz each), stripped, cut into generally 2cm/¾in shapes

•             ¼ tsp salt

•             freshly ground dark pepper

•             100g/3½oz solidified sweetcorn pieces

•             125g/4½oz solidified cut leeks (or 1 medium leek, managed and finely cut)

•             4 x 90g/3¼oz solidified smoked haddock filets

•             4 huge unfenced eggs (discretionary)

•             handful generally hacked new flatleaf parsley leaves, to decorate


1.Heat the spread and oil in a huge, non-stick skillet over a medium warmth. Add the onion and fry for 3 minutes, blending routinely, until totally relaxed however not hued. Sprinkle over the flour and mix the onions well.

2.In an estimating container, blend the milk and water. Bit by bit add 700ml/1¼ pints of the fluid to the onions, blending after every option.

3.Add the potatoes and salt to the container and season liberally with newly ground dark pepper. Carry the blend to the bubble, at that point lessen the warmth until the combination is stewing. Stew, blending routinely, for 10-12 minutes, or until the potatoes are practically delicate. Mix in the sweetcorn and leeks and return the combination to a delicate stew.

4.Place the smoked haddock filets on top of the chowder and keep on stewing for 10-15 minutes, or until the fish has defrosted and the substance drops effectively when pushed with a blade. (This will rely upon the thickness of each filet.) Turn the fish twice as the filets stew, without permitting them to separate if conceivable.

5.Carefully eliminate the cooked smoked haddock filets from the chowder utilizing an opened spoon and put aside in a warm spot. (Eliminate the skin now in the event that you like.) Stir the excess milk and water into the skillet and re-visitation of a stew, blending.

6.If utilizing the eggs, fill a wide pan half full with bubbling water. Decrease the warmth until the water is scarcely stewing. Cautiously break the eggs into the water each in turn, separating them well separated. Poach tenderly for 3-4 minutes, or until the whites have set yet the yolks stay runny. Eliminate the poached eggs from the skillet utilizing an opened spoon.

7.To serve, spoon the chowder into warm dishes, preparing again with salt and pepper, if fundamental. Top each presenting with one of the haddock filets and a poached egg, if utilizing. Embellishment with parsley, if utilizing. Present with cuts of dry bread.

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