Smoked Haddock Chowder is a traditional Irish recipe for a classic soup of smoked haddock (kipper) and potatoes with sweetcorn in a cottage cheese and leek stock. The full recipe is presented here and I hope you enjoy this classic Irish version of: Smoked Haddock Chowder.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Smoked haddock (kipper) is a relatively cheap fish option making this Irish dish both economical and flavourful.
Ingredients:
2 carrots
500g Maris Piper potatoes (about 2 large potatoes)
2 leeks
½ a bunch of fresh flat-leaf parsley
2 rashers of smoked streaky bacon
olive oil
1 tsp smoked paprika, plus extra for dusting
500g frozen sweetcorn
300g undyed smoked haddock, skin off, pin-boned
100g cottage cheese
cream crackers, to serve (optional)
Method:
Peel and coarsely chop the carrots and potatoes into 2cm chunks. Trim, wash and slice the leeks to roughly the same size. Finely chop the parsley stalks, reserving the leaves in a bowl of cold water, then coarsely chop the bacon.
Set a large pan over medium heat then add 1 tsp oil and use to fry the bacon for 2 minutes before adding the chipped vegetables, parsley stalks and smoked paprika. Continue cooking for about 15 minutes, or until the vegetables have softened, stirring regularly.
Add the sweetcorn with 1l of boiling water then add the fish to the pan, bring to boil, reduce to a simmer and cook for 15 minutes.
At this point take the pan from the heat and push the fish to one side. Add the cottage cheese to the other side of the pan, then blitz using a hand blender until smooth, along with a third of the soup. Gently stir back through, breaking the fish up into chunks. Taste and season with sea salt and black pepper to taste.
Turn into a warmed soup tureen, scatter over the reserved parsley leaves and add a dusting of smoked paprika.
Serve immediately with cream crackers for crumbling over, if you like.
