Brimming with fishy flavour and topped with crispy bacon and croutons, Danny Boome's chowder makes a super supper in a bowl
Cockle and smoked haddock chowder
Method
1. Heat a large saucepan. Add the celery, onion, carrot, potatoes and bay leaves.
2. Pour in the milk and the sherry. Season with salt and plenty of black pepper. Cover with a tight fitting lid.
3. Increase the heat and simmer the vegetables gently until they are cooked through, skimming off the surface of the mixture as necessary.
4. Cut the smoked fish into bite-size chunks, add to the milk and vegetable mixture, together with the cockles, and then replace the lid and simmer gently for five to eight minutes.
5. Heat the oil in a frying pan and fry the lardons until crisp. Drain on kitchen paper and keep warm.
6. Brush the baguette slices with butter on both sides and griddle or fry until golden.
7. Ladle the cockle chowder into bowls, garnish with crispy bacon and parsley and serve immediately with the croutons.
Cook: 35 min
Ingredients
2 sticks Celery, diced2 medium Onions, diced
2 medium Carrots, diced
225g Potatoes, diced
2 Bay leaves
1.2 litres full cream milk
150ml dry sherry
1 pinch salt and fresh ground black pepper
450g natural smoked haddock, or cod, skinned
600g cockles, shelled, cleaned and ready to eat
2 tbsp Olive oil
150g streaky bacon lardons
50g Butter, melted
1 small baguette, cut into slices
1 bunch flat-leaf parsley, chopped
Top Sponsored Searches
Advertisement
Print
Save
Share
Offers & Promotions
Afternoon tea, curry cookery courses and more!
Save money on shopping bills
