This recipe recommends topping your chowder with a poached egg, which makes this filling enough for a main meal and a great mid-week dinner. Serve this hearty dish with a chunk of fresh white bread for the ultimate winter comforter!
- 750ml whole milk
- 750g undyed smoked haddock fillet
- ½ teaspoon black peppercorns, crushed
- 2 bay leaves
- 50g unsalted butter
- 5 sticks Fenland celery, chopped into 2-3 cm pieces
- 1 onion, chopped, washed thoroughly and sliced
- 1 carrot, finely chopped
- 1 clove garlic, crushed
- 175ml white wine
- 2 tablespoon plain flour
- 2 medium sized potatoes, peeled and cut into 2 cm dice
- 200g can sweetcorn, drained
- Generous handful of fresh flat parsley, roughly chopped
- Squeeze of lemon juice, to taste
- Salt and freshly grounded black pepper
- 4 large fresh eggs
Method1 Pour the milk into a wide-based pan and add the fish, cutting it into pieces if necessary so it fits in a single layer. Sprinkle over the pepper and tuck in the bay leaves.
2 Bring the milk up to a gentle simmer, cover with a lid or tight-fitting piece of foil and poach the fish gently for 5-8 minutes. It is cooked when it flakes easily. Gently lift the fish from the pan and onto a plate, set aside and reserve the poaching milk.
3 Melt the butter gently in a large, heavy-based pan with Fenland celery, onion, carrot and garlic and sweat over a low heat for around 10 minutes until starting to soften. Add the white wine and allow it to bubble and reduce by about half.
4 Stir through the flour and pour in the reserved poaching milk, mixing constantly until thickened.
5 Add the potatoes and the sweetcorn, cover with a lid and simmer gently until the potatoes are cooked through but not falling apart. This will take around 30 minutes.
6 While the chowder is simmering flake the fish, discarding the skin and taking care to remove any small bones that may be lurking. Add the flaked fish to the pan just as the potatoes are cooked – it only needs warming through.
7 Add the parsley and a squeeze of lemon juice to taste, you may also need a little salt depending on how salty the smoked haddock is.
8 When ready to serve, start to poach the eggs by filling a wide-based pan with cold water. Bring up to a rolling boil and turn the heat down to a really gentle simmer.
9 Carefully crack in the eggs and allow to poach undisturbed until they are cooked to your liking – 4-5 minutes should give you a set white and runny yolk.
10 Serve the chowder in deep bowls, topped with a poached egg.
Prep Time20 minutes
Cook Time30 minutes
Nutrition InformationServes 4
Other delicious soup recipes:
Super-Economical Lentil & Chickpea Soup
Jo Pratt's Hearty Potato Soup
Cauliflower Soup with Melted Stilton & Caramelised Onions
Gordon Ramsay's Cod & Tomato Chowder