Smoked fish chowder

Prep: 30 mins
Cook: 35 mins
Smoked fish chowder
This fish chowder is packed with vegetables and earthy flavours.

For the herby garlic bread

1 tbsp olive oil

1 onion, finely chopped

2 celery sticks, sliced into small pieces

100g streaky bacon, chopped

200g potatoes, chopped into small pieces

2 tbsp plain flour

600ml milk

400ml chicken stock

300g smoked haddock (skinned) or salmon, cut into 1cm pieces

325g can sweetcorn, drained

1 baguette

140g butter, softened

4 garlic cloves, crushed

Small pack flat-leaf parsley, finely chopped

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Cut the baguette on a diagonal, mix together the butter, garlic and half the parsley, then spread the mixture between diagonal cuts in the baguette.

Wrap the bread in foil and set aside.

Using a large pan, heat the oil over a medium heat and fry the onion, celery and bacon for 5 minutes.

Add the potato and cook for further 5 minutes.

Meanwhile, put the garlic bread in the oven and cook for 15 minutes, opening the foil in the last 5 minutes to turn golden.

Stir the flour into the bacon and potato, and cook for a couple of minutes, then gradually add the milk and stock.

Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the potato is nearly cooked.

Add the haddock and sweetcorn and simmer for a further 5 minutes.

Stir the remaining parsley into the chowder and serve alongside the garlic bread.


Preparation Time
30 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Flour, Fish, Pork, Vegetables, Bread, Stock/Broth

Recipe Type

Level of Difficulty

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