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Smoked haddock, leek and corn chowder


Smoked haddock, leek and corn chowder

Ingredients 11
Servings 4
Time 30 minutes

Ingredients

  • 50
    g
    butter
  • 2
    small leeks, thinly sliced
  • 30
    ml
    flour
  • 500
    ml
    fish or vegetable stock
  • 600
    ml
    milk
  • 2
    small carrots, peeled and diced
  • 1
    large potato, peeled and diced
  • 500
    g
    smoked haddock, skin removed and cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • Fresh sweet corn on the cob, sliced into chunks
  • 15
    ml
    chopped fresh coriander for garnishing
 

Method

 

Melt butter in a large saucepan, add leeks and stir over high heat for 3 minutes.

Sprinkle in flour and cook for 30 seconds, stirring.

Blend in the stock and then milk, stirring until smooth and bring to the boil.

Add carrots and potatoes, season with salt and pepper, bring to boil, reduce heat and simmer for 20 minutes, stirring occasionally until vegetables are cooked through.

Add the haddock to the hot soup, stir for 5 minutes until just cooked.

Meanwhile cook corn in boiling salted water until tender.

 

 

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2019-05-22 15:16
 
 
 
 
 
 
 
 
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