Smoked Haddock Chowder

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 kg smoked haddock
• 300 g streaky bacon (chopped)
• 675 g baby new potatoes
• 1 large onion (chopped)
• 1 (400 g) can sweetcorn
• 900 ml milk
• 450 ml fish stock
• 80 ml double cream
• 25 g butter
• smoked paprika (to taste)
• cayenne pepper (to taste)

Recipe

• 1 heat milk in a large pan (i use a wok) until just below simmering.
• 2 add smoked haddock fillets & cook until meat is firm (around 8 minutes).
• 3 allow to cool & flake the fish, into a bowl & cover.
• 4 pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
• 5 meanwhile fry the streaky bacon until crispy.
• 6 remove with a slotted spoon & add to the pan.
• 7 fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
• 8 raise the temp & simmer until the potatoes are about cooked (20 mins).
• 9 add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
• 10 add the butter & cream & stir until butter has melted.
• 11 add smoked paprika & cayenne pepper to taste.
• 12 serve with crusty farmhouse bread.