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Thick smoked haddock chowder
Fruit and vegetables
100g/3½oz frozen chopped
onion
(or 1 medium
onion
, chopped)
2 medium
potatoes
(approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes
100g/3½oz frozen
sweetcorn
kernels
125g/4½oz frozen sliced
leeks
(or 1 medium
leek
, trimmed and finely sliced)
handful roughly chopped fresh flatleaf
parsley
leaves, to garnish (optional)
Tins, packets and jars
20g/¾oz
plain flour
Cooking ingredients
1 tbsp vegetable or
sunflower oil
¼ tsp
salt
freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
400ml/14fl oz
milk
4 large free-range
eggs
(optional)
Other
400ml/14fl oz just-boiled water
4 x 90g/3¼oz frozen
smoked haddock
fillets
Back to recipe
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