Smoked haddock and sweetcorn chowder
This is a lovely warming dish for a cold winter's night. I've turned the most stubborn fish haters into fish eaters with this dish; the sweet corn purée gives it such a sweet flavour you'll be cooking it again and again!!
- 50g unsalted butter,
- 1 large onion sliced,
- 4 rashers of smoked bacon cut into small cubes,
- 250ml of whole milk,
- 300ml fish stock (fresh or made with a cube),
- 1 large baking potato peeled and cut into 2cm cubes,
- 200g can of sweet corn (100g whizzed to a purée in a food processor),
- 450g smoked undyed haddock cut into large chunks,
- 200ml single cream,
- 100g fresh spinach leaves,
- freshly ground pepper.
- Melt the butter in a large frying or sauté pan and fry the onion over a low heat for about 10mins until soft but not coloured.
- Add the bacon and fry for a further 5mins
- Add the milk, fish stock and potato cubes, cover with lid and bring to a simmer. Cook for approx. 10mins, or until the potatoes are soft.
- Add the sweet corn purée, the remaining sweet corn, then add the haddock pieces and cream to the pan, cover with a lid and bring up to a simmer and cook gently for 5-10mins or until the fish is cooked (times can vary depending on the thickness of the fish).
- Once cooked, stir through the spinach leaves and season with plenty of black pepper, you shouldn't need salt as the bacon and fish are both salty, but feel free to add a grind if you think it needs it.
I like to serve it with a good chunk of hot crusty bread. If you buy a nice shop bought loaf just pop it back in the oven on 180° for 10-15mins; it's amazing how much nicer it tastes when it's hot!! Just smother it in copious amounts of butter and dunk away!
The invitation is open and I have plenty more winter warming recipes to share with you, join me again next week!