CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Haddock And Bacon Chowder

1

  • Overview
  • Ingredients
    14 items
  • Directions

This Haddock and Bacon Chowder is a comforting and flavourful soup, perfect for a cozy dinner. Loaded with smoked haddock, crispy bacon, leeks, and potatoes in a creamy broth, it’s sure to warm you up on chilly evenings.

(Serves 4)

  • 20ml olive oil
  • 200g bacon rashers
  • 2 Leeks
  • 2 Potatoes
  • 30ml cake flour
  • 50ml white wine
  • 400ml Chicken Stock
  • 250ml Milk
  • 1 Bay leaf
  • 400g haddock fillets
  • 150g cream
  • 20ml Flat-leaf parsley
  • Salt and black pepper for seasoning
  • Extra chopped fresh parsley and crispy bacon for serving

  • Heat the olive oil in a saucepan over medium heat and add the bacon. Cook until it is golden brown. Remove most of the bacon and continue frying the remainder until crispy; set aside to use as a garnish. Add the leeks and potatoes and sauté for a few minutes.
  • Add the flour, stirring constantly, and gradually whisk in the wine, stock, and milk.
  • Stir until the mixture begins to thicken, then add the bay leaf and haddock. Simmer on low heat for about 15 minutes, or until the potatoes are tender and the fish is cooked.
  • Gently stir in the cream and chopped parsley. Adjust seasoning to taste and avoid letting the soup boil again.
  • Serve the soup garnished with chopped parsley and crispy bacon.