AuthordanieldiverCategoryEveryday EasyA 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.
Blend sweetcorn and spring onion in a food processor until a nubbly paste is achieved. Set aside
In a large saucepan add the oil and bacon and cook over a high heat until bacon has browned.
Add the blended sweetcorn and spring onion. Stir this about in the pan for a moment to cook slightly.
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.
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
Directions
Blend sweetcorn and spring onion in a food processor until a nubbly paste is achieved. Set aside
In a large saucepan add the oil and bacon and cook over a high heat until bacon has browned.
Add the blended sweetcorn and spring onion. Stir this about in the pan for a moment to cook slightly.
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.
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.