- 150g pancetta lardons
- 2 cloves of garlic, crushed
- 2 large shallots, diced
- 100ml white wine
- 500ml vegetable stock
- 250g waxy potato, diced, prepared weight
- 500g sweetcorn kernels, fresh or frozen
- 20g unsalted butter
- 200g Norwegian smoked haddock, skinless and boneless
- milk for poaching
- flaky sea salt and freshly ground black pepper
Smoked Norwegian haddock and sweetcorn chowder
Smoked Norwegian haddock and sweetcorn chowder
Smoked Norwegian haddock and sweetcorn chowder
Ingredients
Method
Sweat off the lardons until the fat starts to render out and then add the garlic and shallots. Continue to cook out until the shallots are soft. Add the white wine and reduce to a syrup, then add the vegetable stock and reduce by half. Add the diced potato and cook at a gentle simmer until barely tender.
While the potato is cooking, cook half the sweetcorn; place in a pan, cover with water and add a pinch of salt and the butter. Simmer for 5 minutes and then purée in a food processor. Pass the purée through a fine sieve and then add the purée and the remaining corn to the chowder.
Place the haddock in a small pan and cover with milk, bring to the simmer and then turn off the heat and allow to cool. Break the haddock into flakes and add to the soup to warm through. Season to taste with salt and pepper.
It is best to add the Norwegian haddock to the soup as required, ie. a portion at a time during service.
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