Weetons Smoked Haddock Chowder

One of the most popular dishes on the menu - a delicious smoked haddock chowder from Weetons Food Hall, Harrogate. www.weetons.co.uk

Serves Serves 4

  • 500g smoked haddock 200g peas, frozen
  • 1 leek, diced (reserving outer leaf)
  • 4 sticks celery, diced
  • 1 white onion, diced
  • 1 clove of garlic, finely chopped
  • 2 potatoes, King Edward or similar, peeled & medium diced
  • 50g butter
  • 1 glass of dry white wine
  • 1.5 litres of vegetable stock
  • Bouquet garni: 2 sprigs of rosemary, 2 sprigs thyme, 2 bay leaves & 2 sprigs of tarragon wrapped up in outer leaf of leek like a parcel and tied with string
  • 250ml double cream
  • 200g sweetcorn, tinned or frozen
  • 200g peas, frozen

Top Tips

For a seafood chowder, add a handful of mussels at the last minute, put the lid on and cook for 2 minutes until shells open up. Discard any that do not open.

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Method

  1. Sweat the garlic, leek, celery, onion, potato & bouquet garni in a large knob of butter until soft but not coloured. Serve immediately with fresh crusty bread.
  2. Add 1 glass of dry white wine and 1.5 litres of vegetable stock and season well with salt and pepper.
  3. Bring to the boil and then simmer until vegetables are cooked and soft.
  4. Just before serving remove bouquet garni, then add double cream, smoked haddock, sweetcorn and peas, simmering for 5 minutes until fish is cooked.
  5. Serve immediately with fresh crusty bread.

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