Phil's smoked haddock chowder

Thursday 11 October at 12:59pm

Soup season is here and Phil’s making a classic. A warming treat on a chilly night, his smoked haddock, sweetcorn and leek chowder is easy to make, cooks in 30 minutes and tastes delicious.

Smoked haddock, sweetcorn and leek chowder

Serves: 4

Ingredients

300ml full fat milk

400ml water, roughly

1 x 10g fish stock cube

400g 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 (optional)

freshly ground black pepper

4 tbsp chopped fresh parsley

1 x 200g tin good quality sweetcorn, well drained

100ml double cream, optional

Method

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, then lift out with a slotted spoon and reserve.
Add the potatoes, leeks and garlic and gently simmer for 10-15 minutes until the potatoes 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.

Easy flat bread

Serves: 4

Ingredients

250g self raising flour

½ tsp baking powder

Salt and pepper

1 tbsp caraway seeds (optional)

4 tbsp extra virgin olive oil

150g yoghurt

1 tbsp white wine vinegar

enough cold water to make a firm but loose dough

Method

Place the flour, baking powder, salt, pepper and caraway seeds into a bowl and mix really well.
Next add the oil, yoghurt, vinegar and enough water to make a soft, pliable dough, do not over mix.
Heat a 24cm non-stick frying pan and gently roll out the dough to the size of the pan. Add the dough to the dry pan, turn down to a gentle heat and cook for 3-4 minutes.
Flip over and cook for a further 3-4 minutes until puffed and lightly browned.
Leave to cool for 10 minutes, then slice into wedges, serve straight away. This bread does not keep, so you have to make and eat.