Smoked Haddock, Leek and Bacon Chowder


Smoked Haddock, Leek and Bacon Chowder

Prep Time ~15 mins Cooking Time ~20 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~


25g / 1oz butter

4 rashers bacon, chopped

1 large leek, trimmed and sliced

1 tablespoon plain flour

850ml / 1 ½ pints semi skimmed milk

800g / 1lb 2oz potatoes, peeled and diced

200g/ 7oz skinless smoked haddock

2 tablespoons chopped fresh chives


1. Melt the butter in a medium saucepan and fry the leeks and bacon together for 7 - 8 minutes or until the leek has softened.

2. Stir in the flour and cook for 30 seconds.

3. Take the pan off the heat and gradually stir in the milk.

4. Add the diced potato and cover and simmer for 12 - 15 minutes or until just tender.

5. Cut the haddock into bite size pieces and when the potato is nearly ready, stir into the pan.

6. Simmer for 3 - 4 minutes or until the fish is opaque and cooked through.

7. Add some black pepper and stir in the chives.

8. Ladle into warm serving bowls and serve with crusty bread.