I’d say this is a perfect healthy weekend lunch, it’s light yet substantial at the same time. I like to serve this simply with lots of buttered wholemeal bread.
This simple dish is lighter than your average chowder as you don’t need to fry the onions and the tasty base is made up of chicken stock and a little milk, rather than heavy, high calorie cream.
This was the first time I made this with smoked haddock and it was marvelous. In the past I’ve made this with a couple of packets of smoked salmon or trout, which I chopped up before warming through in the chowder.
Smoked Haddock Chowder Recipe
Serves 4 – 5
- A bunch of spring onions, ends trimmed off and sliced fairly finely
- 600g of potatoes, peeled and chopped into nice bite sized pieces
- 900ml chicken (or veg) stock
- 250g smoked haddock, chopped
- 2 handfuls (about 75g) frozen peas
- 250ml whole milk
- 1 lemon
- Pop your onions, potatoes and chicken stock into a large pan and simmer for 6 – 7 minutes, with a lid on.
- Now add your haddock pieces and the zest of the lemon. Turn the heat down and simmer really gently for 5 minutes.
- Chuck in your peas and cook for a further 5 minutes, or until the potatoes and fish are cooked through.
- Pour in the milk and continue to heat very gently until the chowder is just warmed through.
- At this point you could add the juice from the lemon, or if it’s lemony enough for you just pop the zested lemon in the fridge and save it for some other lemony delight.