Cold Day Comfort: Easy Smoked Haddock Chowder
This is a surprisingly easy recipe for a great bowl of nutritious comfort on a cold, rainy day. This recipe is an adaptation of one that I received with my Abel and Cole order years ago. I made simply took out a few steps and ingredients one evening after work when I was rushing to prepare an evening meal. Since then, it’s been a favourite of the entire family and it takes all of 25 minutes to prepare.
- Smoked haddock
- Carrots , onions, celery (or whatever combination you are able to assemble from your veg box)
- Butter
- Milk
- Nutmeg
- 1 bay leaf
- Cream (optional)
Slice your onions into small pieces and throw into a heavy stock pot with a large chunk of butter. Let the onions simmer on low heat until they turn translucent and glisten. Then add the carrots, celery or any substitutions/additions you make with the veg you have one hand (potatoes, celeriac, leeks, would all make tasty additions – keep in mind the potatoes and celeriac will take a bit longer to cook if you are in a hurry)
Next, add the smoked haddock to the pot when the veggies have been moistened and begun to soften in the butter.
Then add in roughly a litre of milk, enough to cover the veggies and the smoked haddock.
Leave to simmer for 10-15 minutes. When you come back the skin of the haddock should be loosened; you can use a fork to pull it out.
If you are feeling very decadent (or very cold!) you can add double cream to the chowder at this point, it’s a bit like a duvet – an extra layer of comfort.
Toast a piece of bread and let the kids dip it in, it’s a surprisingly child-friendly soup.
