Smoked haddock and Jersey Royals chowder

12 June 2014

This tasty and satisfying main course soup is full of great flavours.

Preparation time

20

Cooking time

25

Serves

4



Ingredients

  • 450g (1lb) Jersey Royals, scrubbed and halved
  • 900ml (1 ½ pints) vegetable stock
  • 300g (100oz) skinless smoked haddock, cut into chunks
  • 75g (3oz) frozen peas
  • 75g (3oz) frozen or canned sweetcorn
  • 150ml (¼ pint) single cream
  • 2 tbsp cornflour, blended with 3 tbsp milk or water
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  • Put the Jersey Royals into a large saucepan with the stock. Bring to the boil, then cover and simmer for 15 minutes, until the potatoes are just tender.
  • Add the smoked haddock, peas and sweetcorn. Cook over a very low heat for 4-5 minutes, then add the single cream, blended cornflour and parsley. Heat, stirring gently, until thickened, taking care not to break up the fish.
  • Taste and season, though you may not need any salt as the smoked fish is quite salty. Ladle into warm bowls and serve at once.

TIP

If you like, use a mixture of smoked haddock, salmon and prawns to really push the boat out!

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