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    Smoked Haddock and Leek Chowder

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    Smoked Haddock and Leek Chowder

    Warming lunch or supper

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 3 tbsp frozen Cooks’ Ingredients Snipped Chives
    • 400g undyed Icelandic smoked haddock fillet skinned and cubed
    • 1 litre essential Waitrose semi skimmed milk
    • 500g Maris Piper potatoes, peeled and diced
    • 3 essential Waitrose leeks, thinly sliced
    • 15 g butter


    1. Heat the butter in a large pan and add the leeks. Cook over a low heat for 6–7 minutes until really soft but not browned. Add the diced potato, stir for 2 minutes, then pour in the milk and bring to the boil. Simmer for 12–15 minutes until the potatoes are almost cooked through.
    2. Add the smoked haddock to the pan and simmer gently for 5 minutes until the fish is just cooked through. Stir in the chives and season to taste. Serve with crusty bread.

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    Drinks recommendation

    New Zealand whites are so often great with
    fish and this wonderful example is no exception:
    Sam’s Creek Sauvignon Blanc, Marlborough,
    New Zealand.


    Average user rating

    4 stars