Smoked Haddock & Cockle Chowder Recipe
Perfect Lunch or Supper
500g Smoked Haddock—skinned and chopped
100g Smoked Streaky Bacon—derinded and chopped
1 small onion—chopped
1 clove garlic—chopped
300g potatoes—peeled and cubed
Zest of 1 lemon
1 tin of sweetcorn
2 120g tins of Cockles
500ml double cream
1 bay leaf
Salt and pepper—to taste
2 tablespoons fresh parsley—chopped
Gently fry the bacon, onion & garlic together in a heavy bottom saucepan until softened.
Add the cockles and sweetcorn (juice & all), potatoes, bay leaf and lemon zest.
Pour in the cream and milk & simmer for about half an hour until the potatoes are tender and the soup is rich and creamy.
Lightly crush the potatoes to thicken the consistency.
Add the smoked haddock and simmer for five minutes until the fish is opaque.
Stir in the parsley and serve immediately with fresh, crusty bread.
You could substitute the Smoked Haddock for flaked Oak Salmon Roasted Salmon or chopped Smoked Salmon Trims.
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