|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Smoked haddock chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions.
This smoked haddock chowder is stacked with goodness and a hearty helping of sweet corn. The chowder is thickened with flour and cream instead of mashed potatoes which are traditionally used.
The soup also has added vegetables, leeks, carrots, spinach, and sweet corn, making it hearty, quite healthy and filling; so filling it can be a meal in itself.
- 20 fl oz (600ml) milk
- 1/2 cup (small handful) flat leaf parsley
- 1 bay leaf
- 12 oz (350g) haddock fillet (undyed smoked )
- 2 oz (55g) butter
- 1 medium onion (finely chopped)
- 1 leek (cleaned, green top removed and white finely sliced)
- 1/2 carrot (peeled, sliced and cut into tiny dice)
- 2 tbsp all-purpose flour
- 1 cup baby spinach leaves (finely shredded)
- 3/4 cup (150g) sweet corn (canned)
- 3/4 cup (175ml) heavy or double cream
- Dash of salt and freshly ground pepper
Gather the ingredients.
Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave to infuse for 5 minutes.
Using a slotted spoon remove the haddock from the milk and put to one side. Strain the liquid through a fine sieve and reserve the liquor.
Heat the butter in another saucepan, add the onions, leeks, carrots and cook gently for about 5 mins or until all the vegetables are soft, take care not to burn them.
Add the flour to the saucepan and stir thoroughly. Cook, stirring continuously, for 2 minutes.
Add the liquor to the vegetables and mix thoroughly. Continue stirring until the sauce is a thick, creamy consistency.
Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add the haddock, spinach and sweet corn to the soup.
Add the cream and chopped parsley leaves to the soup, stir gently taking care to not break up the fish too much, bring to a gentle simmer and cook for a further 5 minutes.
Taste the soup and add salt and pepper as needed. Serve
Garnish with more chopped parsley or a little extra pepper or add a softly poached egg on top for an even more filling soup. This soup is so filling it will make a meal of itself, so can be easily served as a main course as well as a starter.