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    Smoked Haddock Chowder with Homemade Croutons

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    Smoked Haddock Chowder with Homemade Croutons

    Traditional chowders often have the addition of chopped bacon to add flavour, but Waitrose Smoked Haddock is so full of flavour that additions aren't needed.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 450g Waitrose Traditional Smoked Haddock Fillet, undyed
    • 600ml full-fat milk
    • 25g butter
    • 1 medium onion, chopped
    • 2 garlic cloves, crushed
    • 225g potato, diced into 1cm pieces
    • 1 red pepper, diced into 1cm pieces
    • 1 tbsp plain flour
    • ¼ tsp turmeric
    • 195g can Waitrose Naturally Sweet Sweetcorn, drained
    • 2 tbsp chopped fresh flat leaf parsley
    • For the croutons:
    • 2 tbsp olive oil
    • 6 slices Waitrose White French Stick, cut in half


    1. Place the haddock in a frying pan and pour over the milk. Simmer for 6-8 minutes, until the fish is just cooked. Lift out the fish with a fish slice and set aside. Strain the cooking liquid into a jug.
    2. Melt the butter in a large pan and add the onion, garlic and potato and cook for 6-7 minutes, stirring often, until softened. Add the pepper and cook for 2-3 minutes. Stir in the flour and turmeric and cook for 30 seconds. Gradually add the reserved cooking liquid and bring to the boil. Cover and simmer for 10 minutes, or until the potatoes are soft.
    3. Remove skin and any remaining bones from the fish and break the flesh into rough flakes. Add to the pan with the sweetcorn and heat gently until piping hot.
    4. Meanwhile, heat the oil in a large frying pan and add the bread. Fry for 2-3 minutes on each side, until golden. Stir the parsley into the chowder and spoon into serving bowls. Top with the croutons and serve.

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