Haddock and Corn Chowder
Haddock and Corn Chowder
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Tip ~
Ingredients
450g / 1lb old potatoes, peeled and cut into 1 inch dice
225g / 8oz onion, thinly sliced
50g / 2oz butter
2.5ml / ½ tsp chilli powder
600ml / 1 pint fish stock
568ml / 1 pint milk
Salt and pepper
225g / ½lb fresh haddock fillet
225g / ½ lb smoked haddock fillet
298g / 10oz can creamed style sweetcorn
125g / 4oz peeled prawns
Chopped parsley
Method
- Heat the butter in a large saucepan. Add all the vegetables and the chilli powder and stir the mixture over a moderate heat for 2 - 3 minutes.
- Pour in the stock and milk with a little seasoning. Bring to the boil, cover and simmer for 10 minutes.
- Meanwhile, skin the smoked and fresh haddock fillets and then divide the flesh into fork sized pieces, discarding all the bones.
- Add the haddock to the pan with the corn. Bring back to the boil, cover and simmer until the potatoes are tender and the fish begins to flake apart. Skim.
- Stir in the prawns with plenty of parsley. Adjust seasoning.