Smoked haddock, leek and potato chowder
- February 2014
- Serves 6
- Hands-on time 30 minutes, simmering time 15 minutes
This classic creamy smoked haddock, leek and potato chowder goes brilliantly with slices of warm, freshly baked soda bread.
- 24.1g (14.4g saturated)
- 26.5g (7.1g sugars)
- 600g thick undyed smoked haddock fillet
- 4 bay leaves
- 60g butter
- 400g trimmed leeks, thinly sliced
- 25g plain flour
- 600g floury potatoes, cut into 2cm pieces
- 600ml whole milk
- 120ml double cream
- 2 tbsp chopped fresh parsley
- Put the smoked haddock in a deep frying pan with 600ml water and the bay leaves. Bring to a simmer, cook for 2 minutes, then cover, take off the heat and leave for another 5 minutes. Lift the fish onto a plate and, when cool enough to handle, break it into large flakes, discarding the skin and any bones. Strain the cooking liquid into a jug.
- Melt 25g of the butter in a large saucepan. Add the sliced leeks, stir well to coat them with butter and season lightly. Cover and cook gently for 5 minutes over a low heat until just tender. Scoop out with a slotted spoon and add them to the flaked haddock.
- Add the rest of the butter to the pan and, when melted, stir in the flour. Gradually stir in the reserved cooking liquid from the fish and bring to the boil, stirring. Add the potatoes, cover and simmer for 12-15 minutes until the potatoes are tender and just beginning to fall apart.
- Press some of the potatoes up against the sides of the pan to break them up slightly. Stir in the milk and cream and bring up to a simmer, but don’t let it boil. Stir in the smoked haddock, leeks and half the parsley, season to taste, then leave to heat through for a minute or two. Serve in warmed bowls, sprinkled with the rest of the chopped parsley.
Try to buy a thick piece of smoked haddock, from the head to the end of the fillet, so you get nice big flakes of fish in the finished soup.
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