I know, you’re all rolling your eyes heavenwards, muttering “not that bloody haddock chowder recipe again daisy” but trust me, you’ll like this one. Today’s Blogliner is:
Let’s have a recipe exchange.
Post your favorite recipe on your blog and as you visit your favorite reads throughout the day, leave your recipe in their comments and ask for them to return the favor.
So a repeat of the (in)famous haddock, leek and potato chowder recipe is in the extended post and I’ll be haunting your blogs on Friday asking for your favourite recipes. Jo, Huwge and Allan – look out!
p.s. Did no-one spot the unintentional slip in the last post? Listing indeed.
1 tbsp (15ml) vegetable oil
1 clove garlic, peeled and crushed (I used 3 cloves because we love garlic)
3 large leeks, finely sliced
4 large potatoes, peeled and cut into chunks
1 fish or vegetable stock cube made up to 600ml (1 pint) with boiling water
300ml (1/2 pint) milk
326g can sweetcorn
500g (1lb) undyed smoked haddock fillet, skinless and cut into chunks
About half a packet of frozen peas/petits pois
2 tbsp chopped fresh parsley to serve (optional)
- In a large pan, heat oil and cook garlic, leeks and potatoes over a low heat for 5 minutes.
- Stir in stock and bring to boil.
- Season with salt and freshly ground black pepper (go easy on the salt, remember that the haddock can be quite salty)
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add milk, sweetcorn, peas and haddock and simmer for 5-10 minutes until the fish is cooked through.
- Stir in parsley and serve with fresh crusty bread.
Preparation time: 10-15 minutes
Cooking time: 25 minutes
Cost per portion: about £1/$1.80
Calories per portion: approx 274
Fat per portion: approx 6g
Carbs per portion: approx 36g