Saturday, 27 August 2011

A Tale of Two Chowders!

Both of these Chowders are basically the same, however, the first is more the dinner party type and the second is a weekday fix. I keep the first for special occasions and it is worth all the effort, including the corn, tinned is no substitute!

Corn and Haddock Chowder

Serves 4


2 Sweetcorn cobs
2 Medium potatoes
2tbsp Olive oil
25g Butter
1 Onion, finely chopped
1 Stalk celery, finely chopped
300ml Fish stock
100ml White wine
300g Undyed smoked haddock, cut into 2.5cm chunks
100ml Double cream
Black pepper
Fresh parsley, chopped


Hold the cobs upright and slice off the corn. Peel and quarter the potatoes, then chop each quarter into five. Keep the slices in cold water to remove excess starch (stops them sticking to the bottom of the pan) Add the celery and onion to the pan and cook lid on for 5 minutes. Add the corn and potatoes and cook, lid on for 10 minutes. Pour the fish stock and the wine, put the lid on and bring up to the boil. Reduce the heat and simmer for a further 5 minutes. Add the fish, bring to the boil, then simmer for a further 3 minutes or until the fish is cooked. Remove from the heat and stir in the cream and parsley. Season to taste.

Hearty Chowder

This is a favourite around our house, best served with crunchy french bread on a cold day. I like it because I don't have to buy in any special ingredients, most are store cupboard staples.

Serves 4


1tbsp Veg oil
2 Rashers, finely chopped
2 Sticks celery, finely chopped
1 Carrot, finely chopped
1 Onion, finely chopped
1 Large potato, peeled and cubed
500ml Water
1 Bay leaf
2tbsp Plain flour
500ml Milk
300g Can sweetcorn, drained
250g Smoked coley, skinned and chopped
250g Small frozen prawns, defrosted
1tbsp Parsley, chopped

Heat the oil in a large pan over a high heat.

Fry the rashers, celery, carrot and onion for 1-2 minutes until the onion has softened. Add the potato and cook, stirring, for 1 min.

Add the bay leaf and the water. Season and bring to the boil. Reduce to a simmer, cover and cook for 10 min.

Remove the bay leaf. In a small jug, mix the flour and a little of the milk to form a smooth paste.

Stir into the soup along with the remaining milk, stirring constantly, until the liquid boils and thickens.

Add the Sweetcorn, coley and prawns. Season to taste. Simmer for 4-5 mins. Top with the parsley and serve.

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