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
    Onion

    1 (about 140 g)finely chopped

  • Bacon icon
    Bacon

    4 (about 112 g)diced

  • Fish stock icon
    Fish stock

    3 cups (about 720 ml)boiling

  • Corn kernels icon
    Corn kernels

    1 cup (about 180 g)frozen, defrosted

  • Smoked haddock icon
    Smoked haddock

    454 g (about 175 ¼)skinned

  • Fresh parsley icon
    Fresh parsley

    as neededchopped

  • Butter icon
    Butter

    2 tablespoons (about 29 g)

  • Potato icon
    Potato

    284 g (about 1 ⅔)

  • Bay leaves icon
    Bay leaves

    1 (about 1 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Heavy cream icon
    Heavy cream

    ¾ cup (about 161 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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