Smoked Haddock & Bacon Chowder (4 servings)

250 g Eskort Diced Bacon
500 g Smoked Haddock
30 g Butter
1 Bunch Spring Onions (Sliced)
20 ml Flour
600 ml Milk
410 g Can Whole Kernel Corn (Drained)
500 g Potatoes (Cooked, Peeled and Cubed)
150 ml Fresh Cream
Salt and Pepper

Cover haddock with water and poach for 6-8 minutes, drain and cool. Flake fish into large pieces and set aside. Melt butter, sauté spring onions and Eskort Diced Bacon for 2-3 minutes, remove from heat and stir in flour. Add milk, return to heat and bring to boil, stirring continuously. Add corn, potatoes and fish and simmer for 5 minutes. Stir the cream, heat through. Add seasoning to taste.
• Sprinkle chives and serve hot with bread rolls. Delicious

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