Preparation Time: 20 minutes
Cooking Time: 25 minutes
450g (1lb) Jersey Royals, scrubbed and halved
900ml (1 ½ pints) vegetable stock
300g (100oz) skinless smoked haddock, cut into chunks
75g (3oz) frozen peas
75g (3oz) frozen or canned sweetcorn
150ml (1/4 pint) single cream
2 tbsp cornflour, blended with 3 tbsp milk or water
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Jersey Royal Recipes
Smoked haddock and Jersey Royals chowder
Put the Jersey Royals into a large saucepan with the stock.
Bring to the boil, then cover and simmer for 15 minutes, until the
potatoes are just tender.
Add the smoked haddock, peas and sweetcorn. Cook over a very low
heat for 4-5 minutes, then add the single cream, blended cornflour
and parley. Heat, stirring gently, until thickened, taking care not
to break up the fish.
Taste and season, though you may not need any salt as the smoked
fish is quite salty. Ladle into warm bowls and serve at once.
Tip: If you like, use a mixture of smoked haddock,
salmon and prawns to really push the boat out!