Smoked Haddock Sweetcorn & Leek Chowder

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 45 mins
  • Difficulty: Easy
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Smoked Haddock Sweetcorn & Leek Chowder


  • 300mls full fat milk
  • 400mls water, roughly
  • 1 x 10g fish stock cube
  • 400g (roughly) natural smoked haddock fillet on the skin
  • 2 large potatoes, peeled and cut into 2cm pieces
  • 2 large leeks, finely chopped, then washed really well
  • 3 cloves garlic, peeled and chopped
  • 2 tbsp plain flour
  • 2 tbsp (heaped) soft butter
  • salt and freshly ground black pepper
  • 4 tbsp chopped fresh parsley
  • 1 x 200g tin good quality sweetcorn, well drained
  • 100mls double cream (optional)

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  • Place the milk, water and stock cube into a medium saucepan and bring to a simmer.
  • Add the haddock fillet and gently poach for 2-3 minutes to just cook, the lift out with a slotted spoon and reserve.
  • Add the potatoes, leeks and garlic and gently simmer for 10-15 minutes until the spuds are cooked.
  • Meanwhile flake the partially cooked fish off the skin, leaving in nice chunks.
  • Once the potatoes are cooked, mix the flour and butter together well and whisk a little at a time into the simmering potatoes and leeks, until nicely thickened, cook for 1 minute.
  • Using a potato masher, gently crush half the potatoes, this gives the soup and broth like texture.
  • Season well, then add the parsley, sweetcorn, cream and cooked haddock and stir through, and simmer for 30 seconds.
  • Serve.

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