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Smoky haddock corn chowder
Smoky haddock corn chowder
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Total Time:
30 minutes
Ingredients:
  • extra virgin olive oil
  • 4 rashers of smoked streaky higher-welfare bacon
  • 1 small bunch of spring onions
  • 250 g red-skinned potatoes
  • 4 corn on the cob
  • 1 x 300 g fillet of smoked haddock skin off, pin-boned, from sustainable sources
  • 3 fresh bay leaves
  • 3 sprigs of fresh thyme
  • 1 litre organic chicken stock
  • 150 ml single cream
  • 200 g peeled cooked prawns from sustainable sources
  • 1 x 150 g pack of large matzo crackers or similar
  • 8 large unpeeled raw tiger prawns from sustainable sources
  • 1 knob of unsalted butter
  • a few sprigs of fresh thyme
  • 1 level teaspoon cayenne pepper
  • ground cinnamon
  • 4 cloves of garlic
  • ½ a fresh red chilli
  • ½ a lemon
  • 1 clove of garlic
  • ½ a bunch of fresh tarragon (15g)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons low-fat natural yoghurt
  • 1 large courgette
  • 2 carrots
  • 1 fresh red or golden beetroot
  • 1 punnet of cress
  • ice cubes
  • 2 sprigs of fresh mint
  • elderflower cordial
  • 150 g raspberries
  • 1 litre bottle of soda water
Instructions:
  • Prepare all your ingredients. Attach the coarse grater to the food processor. Place a large deep saucepan over high heat and preheat the grill to the highest setting. Slice the bacon thinly and place it in the saucepan with a generous amount of olive oil. Cook until golden. Slice the spring onions and add them to the pan. Wash and chop the potatoes into 2cm chunks, then add them to the pan. Keep stirring frequently. Cover a board with a clean tea towel and gather the corn on top. Cut the corn kernels off the cobs and transfer them to the pan. Add the smoked haddock, bay leaves, thyme leaves, and chicken stock to the pan. Cover, cook for 12 minutes. In a separate ovenproof pan, combine tiger prawns with olive oil, butter, salt, pepper, thyme, cayenne pepper, cinnamon, garlic, and sliced chili. Grill for 8-10 minutes until cooked. Make the salad dressing by blending garlic, chili, tarragon, red wine vinegar, yogurt, extra virgin olive oil, salt, and pepper in a liquidizer. Adjust seasoning to taste. Grate courgette, carrots, and beetroot in the food processor. Place on a platter, add cress on top. Mix cream and peeled prawns into the chowder. Crush matzo crackers and place on the table. Rinse the food processor and make the berry slushie by blending ice, mint, elderflower cordial, raspberries, and soda water. Adjust sweetness with more elderflower cordial. Serve the chowder chunky or mashed to your preference. Serve the tiger prawns with chowder and crackers. Toss the salad in dressing before serving. Enjoy your meal!

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