While soups can be thin and light, a chowder boasts a thicker and richer consistency.
A steaming hot bowl can soothe a cold with every mouthful but with this recipe, the purpose is to enjoy the uniquely full flavour.
Clam, cod and haddock are all popular choices when it comes to choosing the ingredients, and the latter is ideal for those who enjoy the smoky taste of this yellow fish.
Chef Richard Sim of The Potted Lobster has the perfect recipe that takes less than one hour to make and contains five different vegetables.
Despite being a restaurant-quality dish, this accessible formula means it couldn’t be easier to cook in just one pot.
Haddock chowder recipe
Start by washing the potato, leek and carrots, then peel and chop them all into even-sized chunks or cubes.
Do the same with the onions, though this time, finely dice them. When all the chopping is done, transfer the vegetables, apart from the potatoes into a large, thick-bottomed pan.
Add some butter and cook over medium heat for a few minutes, ensuring nothing is burning or turning too brown.
Reduce the heat if needed and continue to fry the vegetables until they’re cooked through, then add the cream, milk and vegetable stock.
Bring everything to a boil then leave to simmer before adding the potato and corn. Once these are cooked, bring the pan back to a boil and add in the smoked haddock.
Remove the pan from the heat and rest for five minutes, then season to taste and add the chopped parsley before serving.
