- 300g / 10.5oz smoked cod
- 1.2 litres / 2 pints milk
- 2 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- 4/5 black peppercorns
- 2 tablespoons of olive oil
- 3 large shallots (finely sliced)
- 4 cloves garlic (chopped)
- 1 large leek (sliced and washed)
- 200g / 7oz sweet corn
- 300g / 11oz potato (peeled and diced)
- whiskey ( to taste)
- 1 small bunch of chives (finely sliced)
- Place your smoked cod, bay leaves, thyme, rosemary, and peppercorns in a large pot then cover with the milk. Bring the milk up to the boil then turn off the heat and cover the pot with a tight fitting lid. The fish will cook and infuse the milk with a beautiful smoky flavour that you’ll use as the stock in the soup
- While the fish is cooking you can make the base for the soup. Heat the olive oil in a large pan and gently saute the shallots and garlic for about 5 minutes.
- Next add the leeks and sweet corn. Cover the soup with a lid and allowing everything to sweat for another 5 minutes.
- At this stage your fish will be cooked so remove it from the milk and strain the cooking liquor into the chowder.
- Add your diced up potatoes to the chowder than cook it for a further 15 minutes till their tender and have started to break up thickening the soup a little.
- Next add the haddock back into the soup along with the whiskey and cook for a further 5 minutes.
- Season with some black pepper and finish the chowder with chopped chives
Alternative fish – smoked haddock or smoked coley