Sunday, 10 April 2011


For our first night in our new home in North Yorkshire, even though my husband is a keen, and much better cook than me, I thought I would cook our 1st meal.
Wanting something light after quite a 'meaty' weekend I went for this Smoked Haddock Chowder Recipe from Jamie Oliver's '30 Minute Meals' book.
It is SO easy and even made by me really really delicious.
The only thing I changed was I didn't put the potatoes into the chowder and instead bought a crusty loaf to dip in to it...

4 rashers of smoked streaky bacon
A small bunch of spring onions
250g red-skinned potatoes
4 corn on the cob
1 x 300g fillet of smoked haddock, skin off and pin-boned
3 fresh bay leaves
3 sprigs of fresh thyme
1 litre organic chicken stock
150ml single cream
200g peeled cooked prawns
1 x Loaf of Crusty Bread

Finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden. Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.

Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.

Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.

Add the 150ml of single cream and the peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low.

Take the saucepan off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you.

And there you have it! 

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