Recipe: Curried Haddock Chowder

Chowder. My biggest food love of 2018. We discovered it on honeymoon, when I managed to eat probably 7 bowls of the stuff over the trip (and given food was a big part of the trip, anything repeated even twice had to be good!). Whilst I haven’t recreated the New England Clam version that absolutely has my heart, this version has become a regular on our meal plan.

 photo Curried Chowder_zpsryikvxl4.jpgIt’s fairly budget friendly, which gives it a big advantage over the clam version. It’s also fairly quick to make which makes it the absolute perfect afterwork supper. This recipe makes 2 massive bowlfuls, and it’s wonderful hearty. Chunks of veg and fish, and the most beautiful spiced broth. You can vary the spicing to suit your tastes, but I tend to go on the hotter end of the spectrum – mainly because every time I’ve made it one or both of us has been suffering from a cold. And the best thing is that it could be easily bulked up. Add naan bread if you’re super hungry, and a handful of prawns stirred in would be amazing too. In fact, I think I might have to try that tonight…

 photo Curried Haddock Chowder 6_zpsvvaboctk.jpg photo Curried Haddock Chowder 8_zpsgcizsct5.jpgRecipe (serves 2, or would stretch to 3 if served with some naan bread)

  • 2 fillets of smoked haddock (I used frozen and defrosted in the fridge during the day)
  • 1 onion
  • 1 carrot
  • 1 small leek
  • 1 celery stick
  • 2 medium potatoes (around 250g)
  • 1 red chilli
  • 1 tbsp of curry powder (if you don’t have any of the other spices, up this to 2 tbsp)
  • ½ tsp of ground cumin
  • ½ tsp of ground coriander
  • ½ tsp of turmeric
  • 400ml of stock (I normally use chicken, but vegetable or fish would also work well)
  • 50-1000ml of cream, depending on how creamy you would like it
  • Large handful of fresh coriander, chopped

First up, chop your veg. Finely dice the onion, carrot and celery, and finely slice the leek. Peel the potato and cut into dice, about 3-4cm cubed. In a large pan, heat a splash of olive oil and add the onions, carrot, celery, and chilli with a pinch of salt, and sweat for 10-12 minutes. When the vegetables are soft, add the spices and stir in. Fry for 2 minutes, then add the stock and diced potatoes. Simmer for 15 minutes until the potatoes are almost cooked.

Add the cream and bring back to the boil. Tear in the haddock and simmer for five minutes, then add the coriander and stir in. I sometimes stir in some fresh spinach too for some extra greens. Season well with plenty of black pepper, then serve in bowls.

 photo Curried Haddock Chowder 4_zpskiun775u.jpgThis Curried Chowder is perfect on a winter’s night, I think I’m addicted to it! So comforting and flavourful, it could also be made in a big batch and served as part of an informal dinner party.

Have you ever tried chowder?