- 500g smoked haddock
- 1 Leek – diced (reserving outer leaf)
- 4 Celery Sticks – diced
- 1 White Onion – diced
- 1 Clove of Garlic – finely chopped
- 2 Potatoes (King Edward or similar) – peeled & medium diced
- 50g Butter
- 175ml Dry White Wine
- 1.5l Vegetable Stock
- 250ml Double Cream
- 200g Sweetcorn, tinned or frozen
- 200g Peas, frozen
- Bouquet Garni: 2 Sprigs of Rosemary, 2 Sprigs Thyme, 2 Bay Leaves & 2 Sprigs of Tarragon (wrapped up in outer leaf of leek like a parcel and tied with string)
- Sweat the garlic, leek, celery, onion, potato & bouquet garni with a large knob of butter until soft but not coloured.
- Add 1 glass of dry white wine and 1.5 litres of vegetable stock and season well with salt and pepper. Bring to the boil and then simmer until vegetables are cooked and soft.
- Just before serving remove bouquet garni, then add double cream, smoked haddock, sweetcorn and peas, simmering for 5 minutes until fish is cooked.
- Serve immediately with fresh crusty bread.
- Top Tip: For a seafood chowder, add a handful of mussels at the last minute, put the lid on and cook for 2 minutes until shells open up. Discard any that do not open.
We think this is delicious served with Bottega Vinai Pinot Grigio, Italy 2019, a very light dry white wine with fruity notes that will always work well with seafood