Smoked Haddock Chowder

INGREDIENTS

A creamy soup with mild, smoky flavours. It’s a hearty one pot supper that will satisfy the whole family, a traditional recipe topped with broken cracker pieces.

This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.

Serves 4

INGREDIENTS

2 rashers of smoked Yorkshire bacon, or smoked pancetta. We used 60g of Lishman’s smoked, diced pancetta

Oak Smoked Yorkshire Rapeseed Oil

Pinch cayenne pepper

Pinch of ground cinnamon

3 garlic cloves, peeled and crushed

½ red chilli

1 fresh bay leaf

Handful of fresh thyme – leaves removed from the stem

1 bunch of spring onions

100g Maris Piper or washed red potatoes, peeled and diced

1 tin sweetcorn – drained

1 x 150g fillet of sustainably sourced smoked haddock, skin off, pin-boned and cut into bite sized chunks

1 litre chicken stock, we used TRUEfoods chilled chicken stock

125ml single cream, we like Longley Farm

10-15 water biscuits

Juice of ½ lemon

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Details

METHOD

In a large casserole dish, fry the bacon or pancetta in the Oak Smoked Yorkshire Rapeseed Oil until golden brown, then add the chilli, garlic, thyme, spices and bay leaf and continue to cook together for a few minutes. Add the spring onions, diced potatoes and the sweetcorn and cook together before adding the chunks of smoked haddock.

Finally, add the chicken stock, and simmer gently for around 20 minutes, until the fish is cooked. Give the chowder a good stir and add the single cream - taking care not to boil the chowder as the cream will split.

Once fully warmed through, remove the bay leaf and serve with a squeeze of lemon juice, topped with the crushed water biscuits, and a little drizzle of Oak Smoked Rapeseed Oil.