Winter Smoked Haddock & Cockle Chowder Recipe

Serves 4-6 – Our Smoked Haddock and Cockle recipe is perfect for a warming Lunch or Supper this winter.

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

500g Smoked Haddock—skinned and chopped

100g Smoked Streaky Bacon—derinded and chopped

1 small onion—chopped

1 clove garlic—chopped

30g butter

300g potatoes—peeled and cubed

Zest of 1 lemon

1 tin of sweetcorn

2 120g tins of Cockles

500ml milk

500ml double cream

1 bay leaf

Salt and pepper—to taste

2 tablespoons fresh parsley—chopped

Gently fry the bacon, onion & garlic together in a heavy bottom saucepan until softened.

Add the cockles and sweetcorn (juice & all), potatoes, bay leaf and lemon zest.

Pour in the cream and milk & simmer for about half an hour until the potatoes are tender and the soup is rich and creamy. 

Lightly crush the potatoes to thicken the consistency.

Add the smoked haddock and simmer for five minutes until the fish is opaque.

Stir in the parsley and serve immediately with fresh, crusty bread.

You could substitute the Smoked Haddock for flaked Oak Salmon Roasted Salmon or chopped Smoked Salmon Trims.