Smoked haddock chowder with jammy eggs

Name: Smoked haddock chowder with jammy eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 260 g pack No.1 Smoked Haddock Loins; 400 ml whole milk; 1 tbsp olive oil; 2 leeks, finely sliced; 1 large carrot, quartered lengthways, finely sliced; 500 ml chicken stock; 400 g can cannellini beans, drained and rinsed; 200 g frozen sweetcorn; ½ lemon, juice; 4 Burford Buff Large Free Range Eggs

A rich and smoky veg-packed chowder. You could also use butter beans, if you prefer.

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High fibreHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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260g pack No.1 Smoked Haddock Loins
400ml whole milk
1 tbsp olive oil
2 leeks, finely sliced
1 large carrot, quartered lengthways, finely sliced
500ml chicken stock
400g can cannellini beans, drained and rinsed
200g frozen sweetcorn
½ lemon, juice
4 Burford Buff Large Free Range Eggs

Put the haddock in a medium saucepan and cover with the milk. Heat until the milk is steaming hot (but not simmering), then take off the heat. Cover and set aside for 10 minutes until the fish is cooked through, opaque and flakes easily.
Meanwhile, heat the oil in a large saucepan over a medium-high heat. Fry the leeks and carrot with a pinch of salt for 8-10 minutes until soft. Add the stock, beans and sweetcorn; simmer for 3-5 minutes. Bring a kettle to the boil.
Transfer about two-thirds of the stock and veg to a blender. Add the milk from the haddock pan (set the cooked fish aside) and the lemon juice; season. Whizz until smooth, then return to the large saucepan and flake in the haddock.
Rinse out the medium pan and fill with boiling water. Simmer the eggs for 6½ minutes. Cool under cold water, then peel. Reheat the soup if necessary and ladle into the bowls. Top each with a halved egg and scatter with some chopped flat leaf parsley, if you like.

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