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Smoked haddock, leek & pancetta chowder
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77g pack diced pancetta
3 medium leeks, halved down the centre, sliced
500g King Edward potatoes, peeled and diced
1 litre whole milk
400g smoked haddock fillet, cut into cubes
200g frozen petits pois, thawed
Smoked paprika and crusty bread, to serve
1. Melt the butter in a large saucepan then add the pancetta and leeks. Cook over a low heat for 5 minutes until soft but not browned.
2. Add the diced potato and stir for a couple of minutes then pour in the milk and bring to the boil. Simmer for 10-12 minutes until almost cooked through.
3. Add the smoked haddock to the pan and simmer gently for 4-5 minutes until the fish is almost cooked through. Add the petit pois, bring to the boil and simmer for 1-2 minutes until the fish is cooked.
4 Season to taste with pepper but don’t add salt as the pancetta and smoked fish are salty enough. Serve in warm bowls sprinkled with a little smoked paprika and crusty bread on the side.
Make up to the end of step 3, but do not add the petits pois. Cool, then freeze in rigid containers. Defrost overnight in the fridge then cook until piping hot, but do not over boil as the milk may split. Add the peas and simmer for 1-2 minutes to thoroughly heat through.
Typical values per serving:
This recipe was first published in December 2019.