Steps to Make Gordon Ramsay Smoked Haddock and Potato Chowder

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, smoked haddock and potato chowder. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Smoked Haddock and Potato Chowder is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Smoked Haddock and Potato Chowder is something that I’ve loved my entire life. They are nice and they look wonderful.

Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of crème fraîche (if using), then scatter over the bacon and remaining chives. Flakey smoked haddock goes perfectly with sweet potatoes and sweetcorn in this really simple supper. Top tip for making Smoked haddock, sweetcorn and sweet potato chowder.

To begin with this recipe, we have to prepare a few ingredients. You can cook smoked haddock and potato chowder using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Smoked Haddock and Potato Chowder:

1. Get 50 grams butter
2. Get 350 grams smoked haddock skin removed and cut into bite size pieces
3. Take 1 clove garlic finely chopped
4. Take 1 onion finely chopped
5. Take 1 leek chopped
6. Get 450 grams potatoes cooked and mashed
7. Take 850 ml milk
8. Take 2 tbsp plain flour
9. Make ready 2 tbsp natural yogurt
10. Make ready 2 tbsp fresh parsley chopped
11. Take 1 pinch salt
12. Get 1 pinch pepper

It's really filling so perfect for. Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt, then season with black pepper to taste. Warm through the poached egg and place one on each warm plate.

Instructions to make Smoked Haddock and Potato Chowder:

1. Put flour into a bowl and add enough milk to make a smooth paste.
2. Melt butter in a large pan over a medium heat.
3. Add garlic, onions and leek and cook until soft.
4. Add the flour paste and cook for a minute.
5. Add the rest of the milk and the yogurt bring to the boil then reduce to a simmer.
6. Season with salt and pepper to taste.
7. Add half of the parsley.
8. Stir in the mashed potato.
9. Add the smoked haddock and simmer for 15 - 20 mins.
10. Garnish with the rest of the parsley and serve with crusty bread.

Fold in the parmesan and yoghurt, then season with black pepper to taste. Warm through the poached egg and place one on each warm plate. Top with the smoked haddock hash. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

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