Smokey with haddock and just the right amount of sweetness from the corn. You’ll love this easy winter warmer!
This makes a full stockpot, easily serving 8, so if you want a smaller quantity just halve the ingredients.
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Ingredients
5 large ears of corn stripped from the cobs(or 2 large tins)
1 large finely chopped onion
50ml butter
200ml double cream
500g maris piper potatoes cut into 1” chunks
500g chopped smoked undyed haddock
1.5 litres vegetable stock
Handul of chopped parsley
Salt and black pepper
2 bay leaves
Method
In a stock pot or large pan melt butter with the onions and bay leaves, sweat gently until onions are translucent, add potatoes and sweetcorn and continue to cook for 5 minutes.
Add stock, cover and cook for 20 minutes.
Use a potato masher to gently crush some of the potatoes to thicken the chowder.
Add haddock, and cream and cook for a further 5 minutes on a low heat.
Scatter with freshly chopped parsley, season to taste and serve with a fresh crusty granary loaf.
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