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Haddock Chowder Recipe

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by Katie Ball (subscribe)
Hi :) I'm Katie... South London wanderer and general adventurer. Follow me @Weekend_Notes
Published June 7th 2013
Not a typical recipe when everything seems to be about BBQ in this glorious weather, but it is a healthy, light and fresh meal when you are sick and tired of burgers and ketchup.

This recipe serves around 4 people.

You will need:
1. 450g Haddock (This is about four fillets, and any white fish will do although Smoked Haddock gives a really nice flavour)
2. 50g Butter
3. 2 stick of celery (finely chopped)
4. 2 leeks (finely chopped)
5. 2 white onions (you guessed itů finely chopped)
6. 150g of sweetcorn (frozen is fine for this recipe)
7. 2 garlic cloves (crushed)
8. Milk
Fresh Parsley and lots of salt and pepper to season.

What you need to do:

1. Put the fish in a deep frying pan and cover with milk. Half a pint should be enough, but the fish should be completely covered, season with plenty of salt and pepper. Simmer for around 3 minutes.

2. Leave to stand, making sure you keep the liquid, and then flake the fish.

3. Melt the butter in a saucepan and then add the finely chopped vegetables and garlic on a high heat for about 8-10 minutes or until softened.

4. Add the fish and milk and mix well. Simmer for a further 3 minutes.

5. Add fresh parsley and more salt and pepper if desired.

There you go a really simple haddock chowder recipe, you can even use a slow cooker, just throw all of the ingredients in and then leave for 3-4 hours on a high heat setting.

Top Tip: I think the first time I made this it was a little watery in texture so I added a huge dollop of cream cheese, which thickened it up a bit and gave it a creamy texture.

You can even add a cup of rice or some new potatoes to bulk it out a little. Do let me know if you have tried this recipe in the comments below.

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Why? Perfect change from a BBQ
Cost: Really cheap
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