Smoked Fish and Bacon Chowder
Serves
4
Total Time
3hrs 45mins
Calories
616
This creamy, chunky smoked haddock chowder is comforting and indulgent. Take the smokiness up a notch by using smoked bacon, or if you prefer a more subtle smoky flavour, use unsmoked.
- Onion1finely chopped
- Bacon4diced
- Fish stock720 mlboiling
- Corn kernels180 gfrozen, defrosted
- Smoked haddock450 gskinned
- Fresh parsleyas neededchopped
- Butter2 tablespoons
- Potato280 g
- Bay leaves1
- Salt & pepperas needed
- Heavy cream160 ml
Ingredients
- 1. Heat butter to a clean large cast iron skillet
- 2. Add onion and potato to the large cast iron skillet
- 3. Transfer content of large cast iron skillet to slow cooker bowl
- 4. Add bacon to the large cast iron skillet
- 5. Fry gently until lightly browned
- 6. Add fish stock, corn kernels and bay leaves to the slow cooker bowl
- 7. Season with salt & pepper and cover
- 8. Cook in slow cooker until tender - 2 hr 30 min, high heat
- 9. Add smoked haddock to the slow cooker bowl and cover
- 10. Cook in slow cooker until cooked through - 30 min, high heat
- 11. Remove
- 12. Stir in heavy cream to the slow cooker bowl
- 13. Return
- 14. Serve
- 15. Sprinkle with fresh parsley
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
