seafood chowder

Smoked Haddock & Bacon Chowder

A speedy chowder that a fraction of the time it takes to make a traditional chowder. This chowder uses thawed frozen sweetcorn as the base which adds lots of flavour and gives the soup it's a thick consistency making for a heartwarming and soul soothing chowder.

seafood chowder
Yields2 Servings
 200 g Frozen sweet corn kernels (defrosted)
 3 Spring onion (roughly chopped)
 1 tbsp Olive oil
 3 Rasher back bacon (finely sliced)
 250 g Smoked Haddock, undyed cut into bite size pieces
 250 ml Full fat milk
 300 ml Chicken Stock
 ½ tsp Course black pepper
 Fresh dill, roughly chopped
 2 tbsp Double cream
1

Blend sweetcorn and spring onion in a food processor until a nubbly paste is achieved. Set aside

2

In a large saucepan add the oil and bacon and cook over a high heat until bacon has browned.

3

Add the blended sweetcorn and spring onion. Stir this about in the pan for a moment to cook slightly.

4

Add the haddock, milk, black pepper, and chicken stock. Reduce heat to low and allow to simmer for 6 - 8 minutes until fish is cooked through and has started to flake.

5

Ladle into a bowl and add a swirl of cream to each along with a scattering of dill.
Serves 2 as main meal and 4 as a starter.

Ingredients

 200 g Frozen sweet corn kernels (defrosted)
 3 Spring onion (roughly chopped)
 1 tbsp Olive oil
 3 Rasher back bacon (finely sliced)
 250 g Smoked Haddock, undyed cut into bite size pieces
 250 ml Full fat milk
 300 ml Chicken Stock
 ½ tsp Course black pepper
 Fresh dill, roughly chopped
 2 tbsp Double cream

Directions

1

Blend sweetcorn and spring onion in a food processor until a nubbly paste is achieved. Set aside

2

In a large saucepan add the oil and bacon and cook over a high heat until bacon has browned.

3

Add the blended sweetcorn and spring onion. Stir this about in the pan for a moment to cook slightly.

4

Add the haddock, milk, black pepper, and chicken stock. Reduce heat to low and allow to simmer for 6 - 8 minutes until fish is cooked through and has started to flake.

5

Ladle into a bowl and add a swirl of cream to each along with a scattering of dill.
Serves 2 as main meal and 4 as a starter.

Smoked Haddock & Bacon Chowder

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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