Smoked Haddock And Jersey Royals Chowder

Les ingrédients

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4

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

Les recettes Jersey Royal

Smoked haddock and Jersey Royals chowder

La méthode

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!