Creamy smoked haddock chowder with bacon lardons, sweetcorn, new potatos and leek, serves two, great with crusty bread and butter.
How we make it: Poach the smoked haddock in cream and milk with bay leaves and seasoning, saute the bacon in butter, add flour to the bacon add the cooked haddock and liquid. Steam the potato and leek, add to the liquid along with the cooked sweetcorn. Cook out the flour and check the seasoning.
Ingredients: Milk, Cream, Smoked Haddock, New Potatos, Bacon, Leek, Sweetcorn, Butter, Flour, Bay Leaves, Salt, Pepper.
Allergens: Fish, Milk, Cream(Milk), Butter(Milk), Flour(Gluten)