Smoky Haddock Corn Chowder Food

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SMOKY HADDOCK CORN CHOWDER



Smoky haddock corn chowder image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie's 30-Minute Meals     Dinner Party     Seafood     Prawns     Lunch & dinner recipes

Time 30m

Yield 4

Number Of Ingredients 39

olive oil
extra virgin olive oil
CHOWDER
4 rashers of smoked streaky higher-welfare bacon
1 small bunch of spring onions
250 g red-skinned potatoes
4 corn on the cob
1 x 300 g fillet of smoked haddock, skin off, pin-boned, from sustainable sources
3 fresh bay leaves
3 sprigs of fresh thyme
1 litre organic chicken stock
150 ml single cream
200 g peeled cooked prawns, from sustainable sources
1 x 150 g pack of large matzo crackers, or similar
SPICED PRAWNS
8 large unpeeled raw tiger prawns, from sustainable sources
1 knob of unsalted butter
a few sprigs of fresh thyme
1 level teaspoon cayenne pepper
ground cinnamon
4 cloves of garlic
½ a fresh red chilli
½ a lemon
SALAD
1 clove of garlic
½ a fresh red chilli
½ a bunch of fresh tarragon, (15g)
2 tablespoons red wine vinegar
3 tablespoons low-fat natural yoghurt
1 large courgette
2 carrots
1 fresh red or golden beetroot
1 punnet of cress
BERRY SLUSHIE
ice cubes
2 sprigs of fresh mint
elderflower cordial
150 g raspberries
1 litre bottle of soda water

Steps:

  • Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
  • For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
  • Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
  • Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
  • Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
  • Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
  • Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
  • Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
  • For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
  • Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
  • Give the chowder a good stir, then put the lid back on.
  • For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
  • Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
  • Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
  • To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
  • Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
  • Pour the slushie into a large jug, top up with soda water and stir again right before serving.
  • Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
  • To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

Nutrition Facts : Calories 874 calories, Fat 44.5 g fat, SaturatedFat 9.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 72.9 g carbohydrate, Sugar 21.6 g sugar, Sodium 3.5 g salt, Fiber 3.1 g fibre

SMOKED HADDOCK & SWEETCORN CHOWDER



Smoked haddock & sweetcorn chowder image

This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets

Provided by Miriam Nice

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 9

25g butter
1 onion , chopped
3 celery sticks , chopped
200g baby new potatoes , halved
500ml chicken stock
400ml semi-skimmed milk
300g frozen sweetcorn (or drained weight from a can)
400g undyed smoked haddock fillets, skinless and boneless
small pack flat-leaf parsley , leaves only, chopped

Steps:

  • Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
  • Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
  • To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.

Nutrition Facts : Calories 342 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.5 milligram of sodium

SWEETCORN & SMOKED HADDOCK CHOWDER



Sweetcorn & smoked haddock chowder image

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 8

knob of butter
2 rashers of streaky bacon , copped
1 onion , finely chopped
500ml milk
350g potato (about 2 medium) cut into small cubes
300g frozen smoked haddock fillets (about 2)
140g frozen sweetcorn
chopped parsley , to serve

Steps:

  • Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
  • Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

Nutrition Facts : Calories 550 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 3.92 milligram of sodium

SMOKY CORN CHOWDER



Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

  • Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
  • Serve the corn chowder topped with bacon, scallions, herbs and cheese.

EASY SMOKED HADDOCK CHOWDER



Easy smoked haddock chowder image

A thick, satisfying warming winter chowder packed with fish and potatoes

Provided by Good Food team

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 7

1 onion , chopped
2 potatoes , scrubbed and sliced
500ml vegetable stock
2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
418g can creamed corn
4 tbsp milk , or to taste
handful parsley , chopped (optional)

Steps:

  • Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
  • Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

Nutrition Facts : Calories 555 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium

SMOKY CORN AND POTATO CHOWDER



Smoky Corn and Potato Chowder image

Really yummy, warm chowder and its great with or without the sausage. From Del Monte- mostly from canned ingredients.

Provided by alijen

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1 (14 3/4 ounce) can creamed corn
1 cup smoked sausage (regular or turkey , 6 ounces)
3/4 lb new potato
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup shredded smoked cheddar cheese
1/2 cup shredded swiss cheese

Steps:

  • Boil potatoes until tender.
  • Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
  • Cook sausage, if not already, and slice into small peices.
  • Stir milk into creamed corn in large saucepan.
  • Add sausage, potatoes and whole kernel corn.
  • Heat through, stirring occassionally.
  • Stir in both kinds of cheese until melted.
  • Garnish with green onion slivers, if desired.

SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

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