Serves 4 (just multiply the quantities for more people and the recipe works well)
1 large knob of butter
1 onion, chopped
1 large potato, cubed
1 large can sweetcorn, drained
pinch chilli powder (or as much as you like for taste)
salt and white pepper
1 fillet undyed smoked haddock
300ml vegetable stock
1 spring onion, finely chopped
- Gently poach the smoked haddock in the milk for about 5 minutes – just until the fish starts to flake easily.
- Remove the fish from the milk and leave on one side whilst you make the chowder. Don’t throw away the milk, you’ll need this for your chowder – poaching the fish in it first will have added bags of flavour to it.
- Cook the onion gently in the butter until it softens. You need to do it on a low heat so it doesn’t brown.
- Add the potato and coat in the butter and onion. Cook for a few minutes. You’ll need to stir because the potato can stick.
- Add the sweetcorn and cook for another few minutes, still stirring.
- Add the chilli and some white pepper.
- Pour in the milk and vegetable stock. Mix well and bring to the boil.
- Simmer on a low heat with the lid on until the potato is cooked.
- Take just over half of the soup and whiz in the liquidiser or with the hand blender until smooth.
- Pour this back into the pan with the un-blitzed soup and stir well. This is what thickens the soup to create a chowder.
- Remove the skin from the haddock and break it up into flakes before adding the fish into the chowder and gently stirring it to warm it back through.
- Season the chowder with salt and more pepper if it is needed. Chowder should be quite thick but if it is too thick you can add a little water to thin it down.
- Serve with a sprinkling of finely chopped spring onion on the top and warm crusty bread.