Smoked Haddock Chowder. Creamy.

Years ago my husband and I camped our way around Cape Cod eating bucket loads of clam chowder and lobster for the price of a hotdog.  It was an incredible holiday full of drive-in movies, whale sightings and dancing our socks off in the famous Beachcomber bar.  My smoked haddock chowder transports us back to those happy all-American days.  

Using smoked haddock not only adds depth of flavour to the chowder but it also means that you can whip it up in no time using haddock fillets straight from the freezer.  

Ingredients (serves 2 greedy ones)

3 frozen smoked haddock fillets

600 ml whole milk

3 leeks

2 all purpose potatoes, medium

1 onion

100 g butter

50 g flour

glug of olive oil

350 ml vegetable stock

salt and black pepper

 

Method

1. Place the frozen haddock fillets in a deep frying pan and cover with the milk.  Bring to the boil, cover and simmer for 7-8 minutes or until the fish flakes away from the skin.  Remove the fish from the milk, remove the skin and flake.  Keep the milk.

2. Slice the white part of the leeks into 1 cm rings and finely chop the onion.  In a large saucepan melt 55 g of the butter with the olive oil.  Add the leek and onion and cook over a moderate heat until soft and translucent but not coloured.

3. Peel and chop the potatoes into 1 cm cubes.  Add to the onion and leek mixture along with the stock.  Bring to the boil and simmer until the potato is tender.

4. In a clean saucepan melt the remaining 50 g of butter then add the flour.  Stir with a wooden spoon over a moderate heat for a minute then gradually stir in the reserved milk.  Bring to the boil and simmer for a couple of minutes, stirring well.

5. Pour the white sauce into the potato mixture and add the flaked haddock.  

Season well with lots of salt and black pepper and serve hot preferably from a thermos on the beach with some dry crackers.