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HADDOCK CHOWDER

HADDOCK CHOWDER

A hearty, full-flavoured chowder with potatoes, celery, cabbage, onions and corn, enriched with the subtle smokiness of Cape Haddock.
Serves 2
3 x I&J Haddock Medallions
1 Tbsp (15 ml) butter
1 large onion, finely chopped
1 celery stick, finely chopped
1 leek, washed and finely chopped
3 medium potatoes, diced
600 ml milk
200 ml fish stock
1 x 410 g can of whole kernel corn, drained
2 Tbsp (30 ml) finely chopped parsley
Salt and pepper for seasoning
Baby corn and fresh dill for garnish
1. 
Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
2. 
Stir in the potatoes and toss with the vegetables. Pour in the milk and top up with the stock. Bring to the boil, reduce to a simmer for 15 minutes, until the potatoes are cooked.
3. 
Add the frozen Haddock Medallions, and simmer for a further 5 minutes, or until the fish is cooked through and starting to break apart. Stir the sweet corn into the chowder and heat for 1 minute. Stir in the parsley, season with salt and pepper.
4. 
Serve the chowder with baby corn, a sprig of fresh dill and fresh ciabatta.

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