Steps to Make Favorite Smoked Haddock and Potato Chowder

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, smoked haddock and potato chowder. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Smoked Haddock and Potato Chowder is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Smoked Haddock and Potato Chowder is something which I have loved my whole life. They are fine and they look fantastic.

Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of crème fraîche (if using), then scatter over the bacon and remaining chives. Allow to cool, then flake the fish back into the poaching milk, discarding the Discard the herb bundle and roughly crush or mash the potato in the pan to thicken the chowder. Flakey smoked haddock goes perfectly with sweet potatoes and sweetcorn in this really simple supper.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook smoked haddock and potato chowder using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Haddock and Potato Chowder:

1. Get butter
2. Take smoked haddock skin removed and cut into bite size pieces
3. Prepare garlic finely chopped
4. Get onion finely chopped
5. Make ready leek chopped
6. Take potatoes cooked and mashed
7. Make ready milk
8. Get plain flour
9. Prepare natural yogurt
10. Make ready fresh parsley chopped
11. Prepare salt
12. Get pepper

Return to the pan with the milk and fish. Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste. Warm through the poached egg and place one on each warm plate.

Instructions to make Smoked Haddock and Potato Chowder:

1. Put flour into a bowl and add enough milk to make a smooth paste.
2. Melt butter in a large pan over a medium heat.
3. Add garlic, onions and leek and cook until soft.
4. Add the flour paste and cook for a minute.
5. Add the rest of the milk and the yogurt bring to the boil then reduce to a simmer.
6. Season with salt and pepper to taste.
7. Add half of the parsley.
8. Stir in the mashed potato.
9. Add the smoked haddock and simmer for 15 - 20 mins.
10. Garnish with the rest of the parsley and serve with crusty bread.

Fold in the parmesan and yoghurt, then season with black pepper to taste. Warm through the poached egg and place one on each warm plate. Top with the smoked haddock hash. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

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