Hairy Bikers Smoked Haddock Chowder Recipe
Creamy, smoky, and deeply comforting, this classic chowder warms the soul. Follow our simple guide to make the perfect Hairy Bikers Smoked Haddock Chowder.
Ingredients
- 500 g smoked haddock skinless
- 500 ml milk whole milk is best
- 2 tbsp butter
- 1 onion finely chopped
- 2 potatoes peeled and diced
- 100 g sweetcorn canned or frozen
- 100 ml double cream
- 1 tbsp fresh parsley chopped
Instructions
- Poach the haddock in milk for five minutes until tender.
- Remove the fish and flake it, keeping the poaching milk.
- Melt butter in a large pan and soften the onions.
- Add diced potatoes and cook for a few minutes.
- Pour in the poaching milk and simmer until potatoes are soft.
- Stir in the cream, sweetcorn, and the flaked smoked haddock.
- Heat gently and garnish with fresh parsley before serving.
Notes
Ensure all fish bones are removed before flaking the haddock.