- 750g Smoked haddock fillets
- 1kg Potatoes, peeled and diced
- 500g Onion
- 500ml Double cream
- 1 litre Milk
- 125g Butter
- 75g Plain flour
- 500g Sweet corn, roughly chopped
- 1 packet Tarragon
- 1 litre White wine
- Seasoning
smoked haddock chowder
Ingredients
Method
Poach the smoked haddock in the milk. Allow to cool then remove the fish, reserving the milk for later.
Finely chop the onion, melt the butter in a thick based pot and sauté the onion.
Mix in the flour to make a roux. Cook this for 5 minutes then slowly add the reserved milk in batches.
Add cream then white wine and bring to a gentle simmer. Add the potato, tarragon and sweet corn and cook until potato is just cooked.
Flake the haddock and add to the chowder. Check seasoning and consistency.
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