Smoked Haddock, Sweetcorn And Sweet Potato Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and cook until softened.
• STEP 2.Add sweet potatoes, corn, and thyme to the pot. Stir to combine.
• STEP 3.Pour in the chicken broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender.
• STEP 4.Meanwhile, in a separate pan, cook the smoked haddock until it flakes easily with a fork.
• STEP 5.Once the sweet potatoes are tender, add the cooked haddock to the pot. Stir in the cream and season with salt and pepper.
• STEP 6.Simmer for a few more minutes until heated through. Serve hot with crusty bread.
• STEP 7.Cooking Tips: You can use fresh or frozen corn for this recipe. If using frozen, thaw it before adding to the pot. For a thicker chowder, you can mash some of the sweet potatoes with a fork before adding the haddock. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 8.Storage and Serving: This chowder is best served hot. Reheat leftovers in a pot over low heat, stirring occasionally, until heated through. Serve with crusty bread or oyster crackers for added crunch.

Cooking Tips

• You can use fresh or frozen corn for this recipe. If using frozen, thaw it before adding to the pot.
• For a thicker chowder, you can mash some of the sweet potatoes with a fork before adding the haddock.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This chowder is best served hot.
• Reheat leftovers in a pot over low heat, stirring occasionally, until heated through.
• Serve with crusty bread or oyster crackers for added crunch.