Clodagh McKenna's Irish pub chowder
It’s St Patrick’s day so we’re celebrating in the kitchen today with two tasty dishes, starting off with Clodagh’s Irish pub chowder.
Irish pub chowder
Serves: 6
Ingredients
50g butter300g potatoes, peeled and diced1 onion, finely diced1 leek, finely sliced2 stalks of celery, finely sliced2 garlic cloves, crushed100ml dry white wine500ml fish stock300ml milk1kg un-dyed smoked haddock, skin removed and cut into small chunks1 corn on the cob250ml single cream2 tablespoons fresh dill, choppedSea salt and freshly ground black pepper
Method
1. Place a medium sized saucepan over a medium heat and melt the butter
2. Stir in the potato, onion, leek, celery and garlic. Reduce the heat, cover and leave to sweat for 5 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes.
3. Pour in the stock and milk, bring to the boil. Reduce the heat and simmer for 10 minutes.
4. Run a sharp knife down the sides of the corn to remove the kernels and add them to the saucepan then stir in the haddock and continue to cook for five minutes.
5. Add the cream, fresh dill and season to taste with salt and pepper. Cook for a further five minutes.