Smoked Haddock and Sweetcorn Chowder

It’s that time of the month again, when your back aches, you’ve got cramps, you can’t think of anything worse than being 2 feet away from your sofa and you’ve got a hot water bottle shoved down your joggers. Sound familiar?! Well I have the perfect, hearty dish which takes minimal effort. Packed with protein and food for the soul.

Stage of cycle: menstruation

Cook and prep time: 30 mins

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 50g butter
  • 1 onion, diced
  • 2 leeks, halved lengthways and thinly sliced
  • 3 celery sticks, thinly sliced
  • 1 garlic clove, crushed
  • sweetcorn kernels from 1 corn-on-the-cob or a small tin
  • 500g jersey royal potatoes, chopped
  • Veg stock cube, with 300ml water
  • ½ tsp dried thyme
  • 400ml milk
  • 450g smoked haddock/cod
  • 100ml single cream
  • chopped fresh parsley
  • 3 rashers of smokey bacon (optional)

Method:

  1. Heat the oil and butter in a saucepan. Add the onion, leeks and celery. Sweat down until soft for 3-5 mins. Add the garlic and cook for a further minute before adding the sweetcorn and jersey royals and pour over the stock and sprinkle in the thyme. Simmer for 10 mins until the potatoes are soft. 
  2. Meanwhile grill the bacon until crispy and set aside. Pour in the milk and bring to a simmer (this shouldn’t take long) add in the fish and poach for 2 mins. Pour in the single cream and add the chopped parsley before stirring, this will break up the fish. 
  3. Serve in bowls and top with the bacon rasher bits and some fresh parsley. Enjoy!

Tag @oh.my.nosh in the recipes you try!


Kitchen Dance

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