Creamy smoked haddock potato chowder that’s simple to cook and makes a hearty, comforting meal.

Good morning (or afternoon, or evening, or whenever you’re reading this…), how’s everyone today? I’ve just woken up after a restless night of dreaming about being late/forgetting my running shoes/some other disaster ahead of my half marathon tomorrow!

Funny how our brains work like that eh? Anyway, I decided to take advantage of being awake early to get up and finish off this blog post.

After posting about ‘blogger burnout’ and how I’d lost the joy in cooking a little recently, I took some time to look through my cookbooks for a bit of inspiration.

The inspiration for this smoked haddock potato chowder comes from a soup in Gill Meller’s ‘Gather’. I’ve made quite a few changes:

• kale instead of leek (too many bad memories of huge chunks of soggy leek floating in school dinner soups!)
• no coriander (because Ricky claims it tastes like soap & sometimes I pander to him…)
• the addition of potatoes to make this into a more hearty meal
• and mustard because it just goes SO well with smoky flavours

In making this I really rediscovered what  I love about cooking. That is, taking an idea and tweaking it to get something that tastes just how you imagine. I’ve never been good at following recipes to a tee, but this is what I do enjoy.

So, I made this and immediately felt what I’d been missing: that need to share the recipe because it was SO good. Funny how getting back to basics and taking a bit of pressure off can do wonders.

Anyway, all that is to say that this smoked haddock potato chowder is a recipe I’m really in love with. It’s simple and comforting, made in one pot for no fuss, and substantial enough to make a full meal by itself.

Smoked Haddock Potato Chowder

Yield: 2 servings

Ingredients

• 1/2 tbsp olive oil
• 15g unsalted butter
• 1 small onion, diced
• 1 clove garlic, minced
• 200g baby potatoes, cut into bite-size pieces
• 500ml vegetable stock
• 2 skinless smoked haddock fillets
• 100g sweetcorn
• 50g kale, shredded
• 1/4 tsp salt (or to taste)
• 2 tsp mustard
• 100ml double cream

Instructions

1. Heat the oil and butter in a large pot then add the onion and garlic. Cook over a medium heat until the onions have softened, about 3-4 minutes.
2. Add the potatoes and stock and bring to a boil. Reduce the heat and simmer until just tender, about 10 minutes.
3. Add the haddock, sweetcorn and kale and continue to cook until the fish easily flakes apart, about 4-5 minutes.
4. Remove from the heat and stir in the salt, mustard and double cream. Divide between two bowls to serve.

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https://www.adashofginger.co.uk/2017/03/smoked-haddock-potato-chowder.html