Smoked Fish and Bacon Chowder

by

Octopus Publishing

Posted May 26, 2022 (Last updated May 26, 2022)

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.

recipe-image
    Ingredients

  • Onion icon
    Onion1finely chopped
  • Potato icon
    Potato285 gcubed
  • Bacon icon
    Bacon4diced
  • Fish stock icon
    Fish stock720 mlboiling
  • Frozen corn icon
    Frozen corn165 gdefrosted
  • Smoked haddock icon
    Smoked haddock455 gskinned
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Butter icon
    Butter2 tablespoons
  • Bay leaves icon
    Bay leaves1
  • Salt & pepper icon
    Salt & pepperas needed
  • Heavy cream icon
    Heavy cream160 ml
    Method

  • 1. Heat butter in a clean large cast iron skillet
  • 2. Add onion and potato and fry until lightly brown
  • 3. Transfer fried potatoes and onion to slow cooker bowl
  • 4. Add bacon to the large cast iron skillet and fry gently until lightly browned and set aside
  • 5. Add fish stock, frozen corn and bay leaves to the slow cooker bowl
  • 6. Season with salt & pepper and cover
  • 7. Cook in slow cooker until tender - 2 hr 30 min, high heat
  • 8. Add smoked haddock to the slow cooker bowl and cover
  • 9. Cook in slow cooker until cooked through - 30 min, high heat
  • 10. Remove fish and break into flakes with a knife and fork
  • 11. Stir in heavy cream to the slow cooker bowl
  • 12. Transfer the fish back into the slow cooker bowl
  • 13. Sprinkle with fresh parsley and fried bacon
  • 14. Serve

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