SMOKED HADDOCK CHOWDER

SMOKED HADDOCK CHOWDER

Clodagh McKenna, TV Chef, Cookbook Author and NDC & Kerrygold Quality Milk Award Ambassador, visits Michael and Marguerite Crowley's family farm in the magical West Cork. Clodagh joins Marguerite in the kitchen, where they team up to serve some lunch fresh from the farm. Clodagh cooks her gorgeous Smoked Haddock Chowder while Marguerite bakes a batch of farmhouse brown bread, a recipe that was passed down to her from her Mother. Michael and Marguerite Crowley are finalists in the 2017 NDC & Kerrygold Quality Milk Awards.

INGREDIENTS:

50g butter

1 onion, finely diced

1 leek, finely sliced

2 stalks of celery, finely sliced

2 garlic cloves, crushed

100ml dry white wine

500ml fish stock

300ml milk

300g potatoes, peeled and diced

1kg un-dyed smoked haddock, skin removed and cut into small chunks

250ml single cream

2 tablespoons fresh dill, chopped

sea salt and freshly ground black pepper

 

METHOD:

  1. Set a saucepan over a medium heat and melt the butter.
  2. Stir in the onion, leek and garlic. Reduce the heat, cover and leave to sweat for 5 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes. Pour in the stock, milk and potatoes and bring to the boil. Reduce the heat and simmer for 10 minutes.
  3. Stir in the haddock and continue to cook for 5 minutes. Add the cream, fresh dill and season to taste with salt and pepper. Cook for a further 5 mins.

Watch the full video here; https://www.youtube.com/watch?v=soXZwEnCvpk&t=1s 

  • 300g potatoes, peeled and diced
  • 1kg un-dyed smoked haddock, skin removed and cut into small chunks
  • 250ml single cream
  • 2 tablespoons fresh dill, chopped
  • Sea salt and freshly ground black pepper

INGREDIENTS

  • und black pepper

Created By: Clodagh McKenna

Preparation time 20 mins | Total Time 50 mins | Serves 6

Ingredients

Instructions