Smoked Haddock Chowder Recipe | Food

Date Published:: 19/12/2007

Claudette has cooked this chowder time and time again, so she should get it right on the night. Find out what else went on in Bournemouth

Serves 4

Ingredients

1 litre full fat milk
1 small bunch curly parsley, stalks and leaves separated
2 sprigs fresh thyme
1 garlic clove, flattened but not peeled
250g thick white fish fillet, such as pollack, cod or haddock, skinned
200g smoked haddock fillet
100g butter
5 shallots, peeled and diced
4 medium potatoes, peeled and diced
3 tbsp plain flour
250ml white wine
142ml carton single cream
250g peeled prawns
Ground white pepper and lemon juice, to taste

Method: How to make smoked haddock chowder

1. Place the milk, parsley stalks, thyme and garlic in a large, deep frying pan and bring to a simmer to bring out the flavour of the herbs. Add the white fish fillet and poach for around 5-7 minutes until just cooked. Lift out and transfer to a plate.

2. Poach the haddock for 5-7 minutes and transfer to a plate. Strain the milk carefully through a fine sieve into a large jug and set aside. Flake the cooked fish into large pieces and discard any skin or bones.

3. Melt the butter in a large saucepan and add the shallots and potatoes. Cook for 3-4 minutes, stirring regularly. Sprinkle over the flour and stir into the butter and vegetables. Cook for about 30 seconds, then gradually add the wine and warm milk. Stir well and allow the mixture to thicken between additions of liquid - this should take about 10 minutes. This recipe makes an amazing chowder, but patience is the key - stay with it, it’s not the sort of dish where you walk away.

4. Stir in the cream and continue to simmer gently for a couple of minutes more. Once the potatoes are cooked and you can’t taste any flour, gently add the fish to the soup and stir in the prawns. Cook for about 2 minutes until the fish and prawns are hot. Season with white pepper and lemon juice. Garnish with freshly chopped parsley and serve with fresh, crusty bread.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold

Inspired by chef Ben O’Donoghue