Smoked Haddock and Potato Chowder. 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. Allow to cool, then flake the fish back into the poaching milk, discarding the Discard the herb bundle and roughly crush or mash the potato in the pan to thicken the chowder.

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. You can cook Smoked Haddock and Potato Chowder using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Smoked Haddock and Potato Chowder

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

Top with the smoked haddock hash. We've made a thick, creamy potato and fish chowder with zingy lemon, smoky fish, fresh tomato and sweet kernels of corn. It's really filling so perfect for. Pour half the soup into a bowl and mash with a potato masher or fork.

Smoked Haddock and Potato Chowder instructions

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..

Return to the pan with the milk and fish. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. Add the potatoes, haddock, chives and onion and season with salt and freshly ground black pepper. To check the potatoes are cooked, insert a skewer or small knife - it should push in easily. If you like, you can put it under a hot grill to make the top layer really crisp.