Smoked Haddock Chowder

Have you entered the October Inheritance Recipes yet?

It's that time of the year again when we turn our thoughts to glorious soups. I would like to start the season with a fish soup. One which originated on the early transatlantic ships and is now a firm favourite on both side of the bid pond: Chowder.

Chowder is a milk/cream/roux based soup. The name is said to be derived from the French Chaudiere or chudiere which means cauldron.

I have a particular fondness for dishes which are named after the recipient they are cooked in: tagine, cataplana to name but a few. There is no reason for such a liking, it just evokes a down to earth type of approach which I find refreshing.

Fish soups don't have to be complicated, though they far too often are. So my tip here is : don't embark on making any fish soup which has a prep. time longer than 10 minutes.

Smoked haddock has a particular affinity with creamy sauces. It's rich in Iodine, vitamin B12 and naturally low in fat, though it follows that all smoked fish are higher in salt than their fresh counterparts.

My recipe is a mixture of two recipes published in the last three months, the latest Waitrose magazine and a book with a rather long subtitle which I was sent for review , I Love Soup: More Than 100 of the World's Most Delicious and Nutritious Recipes by Beverly LeBlanc.

Smoked Haddock Chowder
  • 2 smoked haddock  fillets, about 100g/4oz each, skinned and cut into chunks
  • 400ml whole milk
  • 1 tbsp of cream or 20g unsalted butter
  • 500ml fish stock (use a fish bouillon cube) I used vegetable stock
  1 tbsp plain white flour
  • onion , chopped finely
  • 1 can of sweetcorn drain
  • 1 can of butter beans drain
  • 2 onions
  • 1/2 lemon juice
  • salt and pepper
  • optional - bacon slices cooked and chopped - 1 tbsp cream
  • Method
  1. put the haddock in a small pan . Cover with milk, heat until boiling point and then off the heat. Set aside, milk in a pouring jug, fish in a plate.
  2. in a large pan, heat the butter add the flour, mix quickly add the milk so that you obtain a very runny bechamel. Add the fish bouillon little at the time, stir continuously. Remove from the heat. Pulse in a blender until smooth
  3. skin and flake the fish. Cook the onion in butter.
  4. Return the milk mixture to the hob, add all the ingredients, lemon, fish, onion and its juices, butter beans, sweetcorn. add the bacon and cream if using
  5. season, taste, serve
I'll be making this recipe again. In fact it's in pass to become a strong favourite which I will definitely pass on, so for that reason, I add it to the Inheritance Recipes hosted by Pebble Soup and Coffee and Vanilla and I add it to a challenge which has help us a lot along the way Cook Once Eat Twice

For more Fish or Soup recipes by Pebble Soup, click here

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