A warming, tasty chowder

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

The local pharmacy group were learning about the importance of eating two portions of fish each week and enjoyed cooking up this healthy chowder at Carrickfergus Cookery School Carrick YMCA. The recipe was made using gluten-free stock and cornflour, making it suitable for coeliacs to enjoy.

Smoked haddock, leek and bacon chowder

Serves 4

25g olive oil

4 rashers smoked bacon, chopped

1 large leek, trimmed and sliced

1 clove garlic, chopped

1 tablespoon plain flour

450ml semi skimmed milk

400 ml vegetable stock using 1 stock cube

600g potatoes, peeled and diced into small bite sized pieces

400g skinned smoked haddock cut into bite size chunks, or 1 pack fish pie mix, or use a variety of fish like salmon, cod or prawns

½ x 25g pack fresh chives, finely chopped

1. Pour the oil into a medium saucepan and fry the bacon until crispy, remove and keep warm. Add the leek and cook for 5 minutes with the lid on or until the leek has softened.

Stir in the flour and cook for 30 seconds. Take the pan off the heat and gradually stir in the milk and vegetable stock. Return to the heat and continually stirring, bring to the boil.

2. Add the diced potato, cover and simmer for 12 -15 minutes until nearly tender. Add the smoked haddock or fish pie mix into the pan when the potato is ready. Simmer for no more than 3-4 minutes until the fish is opaque or just cooked through.

3. Add some freshly ground pepper and stir in most of the bacon and most of the chives. Ladle into warmed bowls and top with the crispy bacon and the remaining chives.

Delicious with fresh, crusty bread!

COOK’S TIPS: Try fennel insteadof leek, or add sweet potato as well as ordinary potato.