Lunch - Smoked haddock and leek chowder recipes
Author: Margarita Shell
For example you can add small chunks of potatoes to bulk the soup out for heartier appetites. This classic creamy smoked haddock, leek and potato chowder goes brilliantly with slices of warm, freshly baked soda bread.
- Smoked haddock & leek chowder
- Smoked haddock, leek and potato chowder
- Smoked haddock and sweetcorn chowder
- Comforting Chowder: Smoked Haddock, Butter Bean u0026amp; Leek
- What goes well with smoked haddock chowder?
- How to cook haddock with leeks?
- How to cook smoked haddock in a pan?
- How to cook Haddock in a crock pot with milk?
Smoked haddock & leek chowder
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
Provided by: Jo Pratt
Total time: 40 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Provided by: Jo Pratt
Total time: 40 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 600g natural (undyed) smoked haddock
- 500ml milk
- 1 tbsp olive oil
- 150g lardons (diced bacon), or chopped streaky bacon
- 2 sticks of celery , thinly sliced
- 3 medium leeks , washed and sliced
- 2 bay leaves
- 2 medium potatoes , peeled and diced into small cubes
- 500ml fish or chicken stock
- 125g frozen sweetcorn , thawed
- 142ml carton single cream
- 2 tbsp roughly chopped fresh parsley
Nutrition:
- Calories: 470 calories
- Fat: 23 grams fat
- Saturated Fat: 10 grams saturated fat
- Carbohydrate: 25 grams carbohydrates
- Fiber: 4 grams fiber
- Protein: 44 grams protein
- Sodium: 4.77 milligram of sodium
- Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
- Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.
Tags:
Smoked Haddock Chowder With Leeks and Sweetcorn
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Smoked haddock, leek and potato chowder
This classic creamy smoked haddock, leek and potato chowder goes brilliantly with slices of warm, freshly baked soda bread.
Provided by: delicious. magazine
Yields: 6 servings
Cuisine: British recipes
Number of ingredients: 9
Provided by: delicious. magazine
Yields: 6 servings
Cuisine: British recipes
Number of ingredients: 9
Ingredients:
- 600g thick undyed smoked haddock fillet
- 4 bay leaves
- 60g butter
- 400g trimmed leeks, thinly sliced
- 25g plain flour
- 600g floury potatoes, cut into 2cm pieces
- 600ml whole milk
- 120ml double cream
- 2 tbsp chopped fresh parsley
Nutrition:
- Calories: 426kcals
- Fat: 24.1g (14.4g saturated)
- Protein: 26.2g
- Carbohydrate: 26.5g (7.1g sugars)
- Fiber: 4.2g
- Put the smoked haddock in a deep frying pan with 600ml water and the bay leaves. Bring to a simmer, cook for 2 minutes, then cover, take off the heat and leave for another 5 minutes. Lift the fish onto a plate and, when cool enough to handle, break it into large flakes, discarding the skin and any bones. Strain the cooking liquid into a jug.
- Melt 25g of the butter in a large saucepan. Add the sliced leeks, stir well to coat them with butter and season lightly. Cover and cook gently for 5 minutes over a low heat until just tender. Scoop out with a slotted spoon and add them to the flaked haddock.
- Add the rest of the butter to the pan and, when melted, stir in the flour. Gradually stir in the reserved cooking liquid from the fish and bring to the boil, stirring. Add the potatoes, cover and simmer for 12-15 minutes until the potatoes are tender and just beginning to fall apart.
- Press some of the potatoes up against the sides of the pan to break them up slightly. Stir in the milk and cream and bring up to a simmer, but don’t let it boil. Stir in the smoked haddock, leeks and half the parsley, season to taste, then leave to heat through for a minute or two. Serve in warmed bowls, sprinkled with the rest of the chopped parsley.
Smoked haddock and sweetcorn chowder
A quick and easy chowder recipe that only costs £4.96 to make for four hungry mouths. If haddock doesn’t appeal, you could use mussels.
Provided by: delicious. magazine
Yields: 4 servings
Cuisine: American recipes
Number of ingredients: 10
Provided by: delicious. magazine
Yields: 4 servings
Cuisine: American recipes
Number of ingredients: 10
Ingredients:
- Small knob of butter
- 1 large onion, finely chopped
- 1 celery stick, finely chopped
- 1 leek, washed and finely chopped
- 3 medium potatoes, diced
- 600ml milk
- 200ml chicken or fish stock
- 500g skinless smoked haddock, cut into 4cm pieces
- 326g can sweetcorn, drained
- Fresh flatleaf parsley, finely chopped
Nutrition:
- Calories: 427kcals
- Fat: 10.9g (5.5g saturated)
- Protein: 37.3g
- Carbohydrate: 48.6g (11.5g sugars)
- Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
- Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender.
- Meanwhile, put the fish and remaining milk in a separate pan and bring to the boil. Drain the liquor into the chowder. Set aside the fish.
- Stir the sweetcorn into the chowder and heat for 1 minute. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan and put over a gentle heat. Flake in the fish.
- Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.
Comforting Chowder: Smoked Haddock, Butter Bean u0026amp; Leek
Nikki has made this comforting haddock chowder for years and says she does it slightly differently every time, but that it always tastes delicious. For example you can add small chunks of potatoes to bulk the soup out for heartier appetites. A squeeze of lemon juice is good at the end.
Provided by: Grace
Yields: 4 servings
Number of ingredients: 8
Provided by: Grace
Yields: 4 servings
Number of ingredients: 8
Ingredients:
- 600ml fish, chicken or vegetable stock (if you use bouillon, use 2 tsp)
- Medium onion, finely chopped
- 2 - 3 leeks, finely sliced
- 2 tbspn virgin olive oil
- 500g smoked haddock loin
- 400g tin of butterbeans
- Handful chopped parsley or coriander
- Dollops of full fat yoghurt (optional)
How to cook:
- Put 2 tspn bouillon in a jug and add 600ml boiling water.
- Heat the oil in a medium size saucepan and cook the onion and leeks gently for 5 mins, stirring occasionally. Add the stock, bring to the boil, reduce the heat, cover and simmer for 5 mins.
- Add the butter beans and their liquid to the pan.
- Skin the haddock and dice the flesh, removing any bones. Add to the soup and then take the pan off the heat to infuse the flavour; then gently heat when required. This prevents overcooking the fish.
- Season the soup to taste with black pepper. Sprinkle the chopped parsley/coriander over the soup and serve with, if liked, a spoonful of full fat creme fraiche in each bowl.
