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
- Potato285 gcubed
- Bacon4diced
- Fish stock720 mlboiling
- Frozen corn165 gdefrosted
- Smoked haddock455 gskinned
- Fresh parsleyas neededchopped
- Butter2 tablespoons
- Bay leaves1
- Salt & pepperas needed
- Heavy cream160 ml
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
