Smoky haddock corn chowder
30 min·American
Smoky haddock corn chowder
Ingredients
CHOWDER
- 4 rashers of smoked streaky bacon, diced
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 leeks, white parts only, finely chopped
- 2 cloves of garlic, crushed
- 100g butter
- 100g plain flour
- 1.2 litres whole milk
- 500ml fish stock
- 400g sweetcorn kernels (fresh or frozen)
- 400g smoked haddock fillets, skin removed, cut into 2.5cm chunks
- 1 bunch of fresh parsley, chopped
Instructions
7 steps
- 1
Fry the bacon in a large saucepan over medium heat until crisp, then remove and set aside, leaving the fat in the pan.
- 2
Add the onion, celery and leeks to the pan and cook for 5-7 minutes, or until softened.
7 min - 3
Stir in the garlic and cook for 1 minute more.
1 min - 4
Melt the butter in the pan, then stir in the flour and cook for 2-3 minutes, stirring constantly.
3 min - 5
Gradually whisk in the milk and fish stock, then bring to a simmer, stirring constantly, until thickened.
- 6
Stir in the sweetcorn and haddock, and cook for 5-7 minutes, or until the haddock is cooked through.
7 min - 7
Season to taste, then stir in the parsley and crispy bacon.
Progress
0 / 7 steps
Nutrition
Per serving (based on 4 servings)
Calories
648cal
