SMOKED HADDOCK & LEEK CHOWDER RECIPE | BBC GOOD FOOD
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
Provided by Jo Pratt
Categories Lunch, Main course, Soup
Total Time 40 minutes
Yield Serves 4 (generously)
Number Of Ingredients 12
Steps:
- Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
- Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.
Nutrition Facts : Calories 470 calories, FatContent 23 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 44 grams protein, SodiumContent 4.77 milligram of sodium
HADDOCK CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME
“Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal.” —Eleanor Atteridg, Rolesville, North Carolina
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
Nutrition Facts : Calories 475 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 1394mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 37g protein.
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