CHOWDER SMOKED HADDOCK BEST EVER

Simple yet decedent

This I try ! to only allow myself to indulge a couple of times a year but personally I want to fall face first into this decadently sumptuously gorgeous I can’t move for the rest of the day awesome creamy naturally oak smoked haddock corn and potato chowder, my taste buds and heart say it’s worth the next few hours of my groaning belly telling me off for eating a greedy to big a portion followed by a further week of no zip up jeans, this should tell me otherwise but I don’t want to listen as my taste buds rule mind over matter! 

Prep time 10 mins / Cooking time 20-30 minutes

Ingredients 

(serves 4 or a greedy 2)

1 onion finely diced

1/2 onion peeled whole 

1 tbsp butter

1 tbsp olive oil

2 cloves garlic finely diced

3 King Edward potatoes small diced

1 can sweet corn in water

1 ltr whole milk 

5 whole black peppercorns

1 bay leaf

1 kg naturally oak smoked haddock

1 ltr chicken stock (homemade recipe below)

500ml double cream

1/2 tsp turmeric

2 tbsp fresh chopped flat leaf parsley

Himalayan sea salt 

Fresh ground black pepper

First in a pan on a medium heat melt the butter and olive oil, add the diced onion and one of the garlic gloves diced, soften without colouring for around five minutes, then add the diced potatoes and sweet corn with juice, leave to gently soften.  Meanwhile bring the milk up to almost a simmer, tiny hint of bubbles no more than that.  Add the other garlic clove. Whole half of onion, bay leaf and peppercorns, then place the haddock in to gently poach the fish for around five minutes until just cooked and flaking, remove the haddock from the poaching milk.

Sieve the cooking liquor (milk) and reserve to one side.  Add the chicken stock to the cooking corn and potatoes, then the double cream, stir in then add the turmeric and some of the reserved cooking milk, this is for extra smoked haddock flavour and for the thickness of your chowder, for a thinner chowder add more milk.  Bring to a simmer for a few minutes then season with salt and pepper to taste, flake in the cooked haddock and finish with fresh parsley.