Celebrate the Scottish bard with this comforting gluten free smoked haddock chowder!
Yield: 4 to 6 servings
Prep time:
Cook time:
1 onion, diced
3 potatoes, peeled and diced
25 grams butter
75 grams streaky bacon, chopped
75 mls double cream
100 grams frozen sweetcorn
500 grams smoked haddock, skin-on, chopped
500 mls vegetable stock
parsley, to serve
salt and pepper
Need a conversion? Use this handy chart.
My family seriously loved this chowder. We must have had it about four times in the space of a month, when I first made it. It's one of those perfect, velvety bowls of soup, chunky with potato and indulgent with cream that you just keep coming back to time and time again. Plus, in the middle of a harsh winter, you need something that will stick to your ribs and keep your belly full!
Making this chowder is easy peasy! Seriously, the fish is already cooked and only needs heating through. The most labour-intensive element is peeling and dicing potatoes, which, as far as kitchen tasks go, isn't the most grueling of duties!
Prep time:
Cook time:
Gluten Free Smoked Haddock & Bacon Chowder
Burns Night is a holiday in Scotland celebrating the life and work of the poet Robert Burns. As a poetry graduate, Burns Night is a fun holiday to think about verse, and since moving to the UK, it's been a very low-key holiday in our home. This year, I wanted to up the ante and enjoy a hearty Scottish-inspired dish to commemorate Burns Night on 25 January. You'll love how quick and comforting this meal is to prepare; plus, it's chock full of good-for-you haddock!
Ingredients:
For the chowder1 onion, diced
3 potatoes, peeled and diced
25 grams butter
75 grams streaky bacon, chopped
75 mls double cream
100 grams frozen sweetcorn
500 grams smoked haddock, skin-on, chopped
500 mls vegetable stock
parsley, to serve
salt and pepper
Need a conversion? Use this handy chart.
How to Make Comforting Gluten Free Smoked Haddock Chowder with Bacon
My family seriously loved this chowder. We must have had it about four times in the space of a month, when I first made it. It's one of those perfect, velvety bowls of soup, chunky with potato and indulgent with cream that you just keep coming back to time and time again. Plus, in the middle of a harsh winter, you need something that will stick to your ribs and keep your belly full!
Making this chowder is easy peasy! Seriously, the fish is already cooked and only needs heating through. The most labour-intensive element is peeling and dicing potatoes, which, as far as kitchen tasks go, isn't the most grueling of duties!
Instructions:
- Melt the butter in a large soup pan or Dutch oven.
- Fry the onion (until translucent) with the bacon, about 5 minutes.
- Add the potatoes and season with salt and cook for a minute or two.
- Pour in the vegetable stock and simmer for about 10 minutes, until the potatoes are tender.
- Tumble in the corn kernels and the smoked haddock and cook for about 3 minutes.
- Pour in the double cream and allow to thicken slightly.
- Add a good sprinkle of black pepper and a scattering of parsley and serve with gluten free crusty bread or gluten free breadsticks or crackers.
Other comforting soups to try:
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