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Smoked haddock and bacon chowder

Smoked haddock and bacon 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
 400 ml Chicken Stock
 Chopped parsley to garnish
 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 and chicken stock. Reduce heat to low and allow to simmer for 8 - 10 minutes until fish is cooked through and has started to flake.

5

Ladle into serving bowl and add a swirl of cream to each along with a scattering of parsley.
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
 400 ml Chicken Stock
 Chopped parsley to garnish
 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 and chicken stock. Reduce heat to low and allow to simmer for 8 - 10 minutes until fish is cooked through and has started to flake.

5

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

Smoked Haddock & Bacon Chowder
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