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.
Yields 6 Servings
30m
occasions
Dinnerdairy ingredients
Milk, CreamSmoked haddock chowder
INGREDIENTS
DIRECTIONS
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.
