Wednesday, 6 October 2010
I've said before how much I hate soup and how pointless I think it is.
But I don't think chowder counts as a soup. Nor is it especially anything else. It's... chowder.
Anyway, this is very nice and very easy. A great thing do to for a lot of people for lunch because it won't take up really any of your attention and you can plunk it down in the middle of the table and pretend you live on Nantucket or something.
It's also quite wholesome, which means that you've got good reason to make a giant comforting crumble or a lot of chocolate cake for afters, which I feel I can never quite justify, and people often can't quite manage, if I've dished up a humdinger of a roast.
Smoked haddock corn chowder, for 4
(bastardised from Jamie Oliver's new book, 30 Minute Meals, or 30-Minute Meals to be more accurate)
300g smoked haddock (buy it skin off if you can because taking the skin off yourself is a real pain in the A)
4 rashers bacon
2 dried red chillies (if you want - I thought it was lovely a bit spicy, but don't if you're not keen)
4 spring onions
200g waxy potatoes, chopped into cubes about 2cm big
1 large can sweetcorn or 4 corn on the cob
3 bay leaves
1 sprig thyme
1.5 pints chicken stock
150ml single cream (but I used double and it was nice)
1 Chop up the bacon, potatoes and spring onions and cook them in a large pan gently for 10 minutes with the dried chilli if you're using and not if not.
2 When the bacon is looking done, add the sweetcorn. If you're using fresh sweetcorn, you'll have to shave the corns off the cob in the best way you can see how. Tin users can just tip the little suckers straight in.
3 Give this all a stir. Add the haddock, (I cut mine up roughly into about 4 big bits before chucking in. Jamie puts it in whole), the bay leaves and the thyme and then cover with the stock.
4 Cook for 12 minutes over a medium flame. Then add the cream, stir in and cook gently for another 5-10 minutes. You can leave everything whole or you can bash it all up with a potato masher, or just bash up one side and mix it all together.
Eat with Matzoh crackers if you want, but it's pretty filling on its own.