I felt autumn coming on, and the need for a steaming, warming bowl of think tasty soup. As I had a smoked haddock fillet in the freezer and some streaky bacon about to go out of date, I decided to cook smoked haddock chowder.
This quantity would be a evening meal for two (with some bread) or a starter for four (in this case add more fish stock), you could also pad it out with more potatoes and sweetcorn):
- a small onion (chopped)
- 4 rashers of streaky bacon (thinly sliced (at right angles to the rind (or where it would be!)))
- 2 medium sized potatoes (washed and cubed (sides about 1cm to 1.5cm))
- 600ml water
- 1/2 fish stock cube (or 1 tsp vegi stock powder)
- a small fillet of smoked haddock
- a 300 g tin of sweetcorn
- 2 tbsp double cream (or you could reduce the amount of stock and replace it with milk)
- lemon juice
- freshly ground black pepper
- chopped parsley
Heat a small amount of oil in a large saucepan. Add the chopped onion, stir and decrease the heat so that it cooks gently for about five minutes. Turn up the heat, add the chopped bacon and stir fry for about two minutes. Add the cubed potatoes and stir for a further minute. Add the water and crumble in the stock cube (or the vegi stock powder). Bring to the boil and then simmer for about 10 minutes.
Add the fish (skin and all – this will add flavour and can be removed once the fish has cooked) and continue cooking for about five minutes (by this time the flakes of fish should be separating and you can remove the skin). If using frozen fish add to the soup about five minutes earlier so that it cooks for 10 minutes.
Add the sweetcorn and bring the soup back to the boil. Add the cream, stir and gently heat until it just boils. Switch off the heat, stir in the lemon juice (how much depends on taste), the black pepper and the parsley. Serve.