Recipe: Smoked Haddock & Prawn Chowder
Chowder was a great favourite while I was growing up. We always had fish on Fridays and my brother and I tended to view it as a bit of a disappointment. There were a few dishes however that absolutely stood their own against their meaty cousins from the rest of the week. Chowder was one of them.
This recipe is my version of the Friday favourite. In my adulthood, I’ve been so bold as to make it on many other days of the week too. I find it makes a wonderful weekend lunch. It’s not so filling as to require a follow up nap, but it’s luxurious enough to feel like a real treat.
Go on, give it a go – it’ll soon find its place among your regulars too!
Smoked Haddock & Prawn Chowder (serves 4)
You will need:
1 oz butter
2 small leeks
1/2 glass white wine
500 ml chicken stock
400 g potatoes
300 g smoked haddock
150 g cooked king prawns
1 tin sweetcorn
250 ml milk
2 tbs fresh chopped parsley
- Melt the butter in a large pan and add the chopped leeks
- Cook the leeks gently for about 5-10 mins until they have softened
- Add about a third of the peeled and chopped potatoes
- Add the wine and stock and simmer for 10 minutes (until the potatoes are soft)
- Blend the stock, leeks and potatoes and then add in the remaining chopped potatoes and simmer for a further 10 minutes
- Add the chopped smoked haddock and simmer gently for a further 5 minutes
- Take off the heat and add the tin of sweetcorn (including liquid) and the milk
- Heat gently until at a gently simmer and then add the prawns and chopped parsley
- Season (you won’t need too much salt because the fish is salty – I don’t tend to add any!) and continue to heat gently until the prawns have heated through (about another 5 minutes)
This dish is surprisingly filling so is absolutely enough just on its own, but a glass of chilled Sauvignon Blanc and some warm crusty bread and butter certainly finishes it off very well!