Smoked Haddock Leek and Bacon Chowder

Larne Loves Food

Lots of lovely Larne people are now enjoying this tasty chowder recipe which was one of the favourite recipes cooked up by Arlene from Bellahill Cookery (www.bellahillcc.co.uk), at the recent Larne Loves Food event in the Larne Market Yard. Here is the recipe for anyone who missed out on getting a copy on the day. Enjoy!

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Smoked haddock leek and bacon chowder
Serves 4

25g olive oil
4 rashers smoked bacon or pancetta, chopped
1 large leek, trimmed and sliced into 2cm pieces
1 clove garlic, chopped
1 tablespoon plain flour
450ml semi skimmed milk
400 ml vegetable stock using 1 stock cube
500g potatoes, peeled and diced into small bite sized pieces
400g skinned smoked haddock cut into bite size chunks, or 1 pack fish pie mix, or use a variety of fish like salmon, cod or prawns
½ x 25g pack fresh chives, finely chopped

  1. Pour the oil into a medium saucepan and fry the bacon until crispy, remove and keep warm. Add the leek and gently cook for 5 minutes with the lid on or until the leek has softened. Add the chopped garlic and cook for 1 more minute. Stir in the flour and cook for 30 seconds. Take the pan off the heat and gradually stir in the milk and vegetable stock. Return to the heat and continually stirring, bring to the boil.
  2. Add the diced potato, cover and simmer very gently for 12 -15 minutes until nearly tender. Add the smoked haddock or fish pie mix into the pan when the potato is ready. Simmer for no more than 3-4 minutes until the fish is opaque or just cooked through.
  3. Add some freshly ground pepper and stir in most of the bacon and most of the chives. Ladle into warmed bowls and top with the crispy bacon and the remaining chives. Delicious with fresh crusty bread!

COOKS TIPS: Use gluten free stock and cornflour instead of plain flour to make this recipe gluten free. Try using salmon or prawns to add variety or try using fennel and dill instead of leek and chives. Try adding sweet potato as well as ordinary potato.

 

 

 

 

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