Winter Smoked Haddock & Cockle Chowder Recipe

Our Smoked Haddock and Cockle recipe is perfect for a warming Lunch or Supper this winter

Serves 4-6

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
Cotswold Gold Rapeseed Oil
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 Smoked Streaky Bacon, onion & garlic together in a heavy bottom saucepan with a small amount of Rapeseed Oil until softened.

Add the Cockles and sweetcorn (juice & all), potatoes, bay leaf and lemon zest with salt and pepper.

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.