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Smoked haddock and sweetcorn chowder
Smoked haddock and sweetcorn chowder from thatbags |
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IngredientsHalf a haddock, filleted (equivalent of two main meal portions). You can use smoked, as I do, or ordinary haddock fillets.knob of butter 2 leeks, sliced three medium potatoes, peeled and cubed quite small handful of chopped fresh thyme tin of sweetcorn or frozen (approx 260g drained weight) pint milk chopped parsley and black pepper to taste |
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MethodCook the haddock–I bake it in a covered, buttered dish; you could poach it in some of the milk–and flake the cooked fish off the skin.While that is cooking, melt some butter in a pan and cook the leeks for a few minutes while you peel and cube the spuds. Add the spuds, a little water, just to cover, and simmer all until the spuds are soft. Add half of the sweetcorn. Blitz the leek, potato, sweetcorn mixture either with a hand blender or in a liquidiser, then add the flaked fish and the rest of the sweetcorn. Heat through to serve with a sprinkle of chopped, fresh parsley | |||||||||||||||||||
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