Waitrose and Partners
Smoked haddock, leek & pancetta chowder

Smoked haddock, leek & pancetta chowder

This warming chowder is great served with a side of crusty bread.

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

  • 15g butter
  • 77g pack diced pancetta
  • 3 medium leeks, halved down the centre, sliced and washed
  • 500g King Edward potatoes, peeled and diced
  • 1 L whole milk
  • 400g smoked haddock fillet, cut into cubes
  • 200g frozen petits pois, thawed
  • Smoked paprika and crusty bread, to serve

Method

  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.

Cook’s tip

To freeze 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 petits pois and simmer for 1-2 minutes to thoroughly heat through.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,172kJ/ 518kcals

Fat

20g

Saturated Fat

11g

Carbohydrates

57g

Sugars

17g

Fibre

8.7g

Protein

22g

Salt

2.7g

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