Smoked haddock and Jersey Royals chowder
12 June 2014
This tasty and satisfying main course soup is full of great flavours.
26/07/2016
668
smoked haddock and jersey royals chowder
n/a
Smoked haddock and Jersey Royals chowder
Smoked haddock and Jersey Royals chowder
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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