Smoked Fish and Bacon Chowder

by

Octopus Publishing

Posted July 19, 2019 (Last updated March 19, 2020)

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
  • Bacon icon
    Bacon4diced
  • Fish stock icon
    Fish stock720 mlboiling
  • Corn kernels icon
    Corn kernels180 gfrozen, defrosted
  • Smoked haddock icon
    Smoked haddock450 gskinned
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Butter icon
    Butter2 tablespoons
  • Potato icon
    Potato280 g
  • Bay leaves icon
    Bay leaves1
  • Salt & pepper icon
    Salt & pepperas needed
  • Heavy cream icon
    Heavy cream160 ml
    Method

  • 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

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