Smoked Haddock Chowder
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Recipe serves 3
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Preparation Time
20 min
- Cooking Time
14 min
Ingredients
- 1 Knorr Fish Stock Pot
- 25g butter
- 1 onion, very finely chopped
- ½tsp Madras curry powder
- 15g cornflour, mixed to a paste with 1tbsp cold water
- 50ml double cream (optional)
- 300g smoked haddock fillet, cut into chunks
- 4 baby leeks, chopped, blanched and patted dry
- 4–5 sprigs of thyme
- 3 hard-boiled eggs, shelled and chopped
- Sprigs of coriander
Method
- First make your fish stock by dissolving the Knorr Fish Stock Pot in 600ml of boiling water and stir until thoroughly dissolved. Set the stock aside.
- Heat the butter in a large, heavy-based saucepan. Add the onion and fry gently, stirring constantly, for 3 minutes until softened but not browned.
- Add in the curry powder, mixing in well, and cook, stirring, for 2 minutes.
- Add in the Knorr fish stock, stirring as you do so. Stirring, bring to the boil.
- Add in the cornflour paste a little at a time, whisking it in as you do so.
- Pour in the double cream if using and stir to mix in. I use the cream to give a rich, smooth texture to the chowder. Add in the sprigs of thyme. Bring to a simmer.
- Add in the smoked haddock chunks a few at a time, gently shaking the pan between additions so as to coat them in the stock.
- Add the blanched chopped leeks to the chowder mixture.
- Simmer gently for 3–4 minutes until the smoked haddock is poached and the leeks heated through. Cooking it this way means that the smoked haddock and the leeks retain their texture.
- Ladle the smoked haddock into 3 bowls (discarding the thyme) finishing each serving with a generous topping of chopped hard-boiled egg and a garnish of coriander sprigs. Serve at once.
