Tuesday, 27 December 2011

Smoked haddock chowder

Back to souper December on Boxing Day with smoked haddock chowder.  Fry chopped onion, celery and red pepper in olive oil.  Poach smoked haddock in milk. Add chopped potato to vegetables.  Add vegetable stock and simmer.  Add sweetcorn, and milk from haddock.  Take some of the bits out of the soup and reserve.  Zizz the remainder.  Add the bits back into the soup and add a flaked fish and a dollop of cream.  Victims had seconds, then some additional victims dropped by and enjoyed it too.

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