Smoked Haddock Chowder

Is it that time yet? If you’re not quite ready to get your blender out just yet, then this is the perfect soup for you. This recipe is not overly thick or rich and is in fact the perfect mid-season option if you’re looking for a light fish dish to add to your repertoire. Get creative with this one, go ahead and add peas, baby spinach and asparagus. There’s no roux or cream required for this chowder, so it remains light in texture, and if you can refrain from adding cream,¬†light on calories also.

Smoked Haddock Chowder
2 x smoked haddock fillets
2 cups of milk
2-3 leeks, sliced
2 celery stalk, finely diced
1/2 cup white wine
2 cups of vegetable stock
1-2 cobs of corn, cut the kernels off
LemonHandful of parsley
Optional – asparagus, baby spinach, peas

Heat the haddock in the milk and set aside.
In some butter and olive oil, saute the leeks and celery for 5 minutes, then add wine and simmer for a few minutes.
Add stock, corn and any other vegetables and simmer for 10 minutes.
Strain the warm fishy milk into the soup and flake in the haddock.
Reduce until the flavour works for you, then season with salt, pepper, some lemon juice and parsley.
Serve with crusty bread.