Smoked haddock & leek chowder

30-60 minutes 4 servings 600 kcal or less bay leaf bay leaves bbc good food broth celery cod fish lardon lardons leek leeks mains parsley potato potatoes single cream smoked haddock soup stew sweetcorn

N/A

Serves 4 (generously)

Source

Ingredients

600g natural (undyed) smoked haddock

500ml milk

1 tbsp olive oil

150g lardons (diced bacon), or chopped streaky bacon

2 sticks of celery , thinly sliced

3 medium leeks , washed and sliced

2 bay leaves

2 medium potatoes , peeled and diced into small cubes

500ml fish or chicken stock

125g frozen sweetcorn , thawed

142ml carton single cream

2 tbsp roughly chopped fresh parsley

Method

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.