Ingredients

25 g (1 oz) butter
1 onion, finely chopped
300 g (10 oz) potatoes, cut into small dice
4 smoked streaky bacon rashers, diced
750 ml (14 pints) boiling fish stock
125 g (4 oz) frozen
sweetcorn, thawed
1 bay leaf
500 g (1 lb) smoked haddock fillet, skinned
150 ml (4 pint) double cream
salt and pepper
chopped parsley, to garnish 16:3

Instructions

1.Preheat the slow cooker if necessary.
2.Heat the butter in a large frying pan, add the onion, potatoes and bacon and fry gently, stirring, until just beginning to colour.
3.Transfer the potato mixture to the slow cooker pot.
4.Pour over the boiling stock, then add the sweetcorn, bay leaf and a little salt and pepper.
5.Cover with the lid and cook on high for 2-3 hours or until the potatoes are tender.
6.Add the fish and press it just below the surface of the stock, cutting the pieces in half, if needed.
7.Replace the lid and cook on high for 30 minutes or until the fish flakes easily when pressed in the centre with a knife.
8.Lift the fish on to a plate with a fish slice and break it into flakes with a knife and fork, checking for and removing any bones. Stir the cream into the soup, then return the fish.
9.Ladle the soup into bowls and sprinkle with parsley.
10.FOR SALMON & CRAB CHOWDER, fry the onion and potatoes, omitting the bacon, and continue to cook for 2-3 hours as above.
11.Replace the smoked haddock with a 43 g (1% oz) can dressed brown crab meat, stirred into the potato mixture, and 500 g (1 lb) salmon fillet, skinned, cut into 4 strips and pressed below the surface of the stock.
12.Cook for 30-40 minutes until the salmon flakes easily, then continue as above.

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