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Smoked haddock chowder & wholemeal scones

Smoked haddock chowder & wholemeal scones

Yields 6 Servings
occasions
Lunch
dairy ingredients
Butter, Milk, Cream
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Smoked haddock chowder & wholemeal scones

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 minutes.

Ingredients Checklist

Instructions

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 minutes.
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