Absolutely love this chowder! Rich and creamy gloriousiness and it’s firm favourite in our house. Perfect as a mid week main or starter!
1 smoked haddock fillet (400-500 g)
200 g smoked bacon diced
2 cloves smoked garlic minced
500 ml chicken or veg stock
600 g peeled & diced Koffman potatoes
1 medium onion diced
100 ml dry white wine
2 tbls unsalted butter
150 ml double cram
200 ml whole milk
1 bay leaf
1 bunch flat leaf parsley chopped
1. Heat a large heavy bottom pan, add bacon and butter. Brown the bacon. Add in onions and cook until softened. Add garlic and cook a further minute. Pour in white wine and stir well ensuring to scrape all the lovely flavour on bottom of pan. Turn down to simmer. Add stock and potatoes. Cover.
2. In a fry pan add milk, bay leaf and smoked haddock. Gently simmer fish for about 8min. When the fish just starts to flake, remove from heat. Leave to cool slightly.
3. When fish has cooled slightly, remove from pan and gently peel off skin. Discard skin. Flake the fish.
4. Check to see if potatoes are cooked through. If so, then pour in the cooking milk, through a strainer, into the chowder. Add the fish to stock mix. Stir in cream. Bring this just up to temp.
5. Check seasoning (you won’t need salt), add black pepper and chopped parsley. Serve with lovey fresh warm bread!