Smoked Haddock Chowder

Prep: 10 mins - Cooking: 50 mins

Serves: 4

Ingredients

  1. 500g Alfred Enderby Smoked Haddock Fillets skinned and cut into large chunks
  2. 25g butter
  3. ½ tbsp rapeseed oil
  4. 1 white onion, finely diced
  5. 4 sliced smoked bacon
  6. 450ml whole milk
  7. 300ml chicken or fish stock
  8. 1 medium potato, cut and diced into 1cm cubes
  9. 1 small tin sweet corn
  10. 100g spinach
  11. ½ sweetcorn cob
  12. 1 tbsp fresh parsley, finely chopped

Salt and pepper to season

How to cook Haddock Kedgeree with Alfred Enderby Grimsby Smoked Haddock

Method

  1. Place the butter and oil into a large saucepan. Add onions and cook for 2-3 minutes, until softened. Cut up the rashers of bacon and add to the pan. Cook for a further 3 minutes, until slightly browned.
  2. Add milk, stock and potatoes to the pan. Bring to a simmering boil and cook for 2 minutes. Season with pepper and add in the sweet corn.
  3. Blend around half of the amount of the mixture, a little at a time and add back into the pan.
  4. Add in the smoked haddock and cook on a gentle simmer for 8-10 minutes.
  5. While the haddock is cooking, slice off the kernels from the sweetcorn cob. Cook in a dry and hot pan for 2-3 minutes, until they soften and begin to lightly char. Place these to one side, until you are ready to serve.
  6. Once the fish starts to flake, add in the spinach just before serving.
  7. Ladle into bowls and top with sweetcorn and fresh parsley.

Enjoy...

“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White