About this recipe:This lovely smoked haddock chowder is quite light in texture and not too dense and thick. Full of a lovely smoky flavour resonating from the fish and bacon. Don't forget the crusty bread for mopping up afterwards.
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Method Prep:10min › Cook:20min › Ready in:30min
In a frying pan over a medium heat, melt the butter and cook and stir the leeks and garlic until soft. Add the bacon and cook and stir for 5 minutes. Add the stock and bring to a simmer. Add the sweetcorn, potatoes and fish and cook for 10 minutes.
Prior to serving, add the cream, seasoning and fresh parsley and warm through. Serve hot.