Smoked Haddock Chowder

Ingredients for Smoked Haddock Chowder

Large knob of butter
3 medium sized leeks
1lb potatoes (peeled and diced into small cubes)
1 litre of milk (semi-skimmed or full fat)
400g undyed smoked haddock fillet
Chives or parsley to garnish.

Directions for making Smoked Haddock Chowder

Smoked haddock is a lovely fish and great value. When combined with creamy leek chowder, the whole is so much more than the sum of its parts. This is a firm family favourite.

Finely slice and fry the leeks in the butter for a bit longer than 5 minutes until soft but not yet brown. Add the milk and potatoes and bring to the boil, simmering for 11-15 minutes(make sure the potatoes are cooked through). Stir thoroughly, take about a third of the contents and liquidise it before returning it to the rest of the chowder. Now chop the haddock into smallish bitesize pieces and add to the chowder, cooking for just 5 minutes before garnishing and serving with crusty bread.

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