Smoked Fish Chowder

A rich, creamy soup of smoky fish, bacon, leeks and tender potatoes, finished with fresh herbs for a satisfying, flavourful bowl.

Method

• Melt butter and slowly render bacon until lightly golden.
• Reduce heat add leeks and celery and sweat until soft without extra colour.
• Add potato and sweet potato - toss well.
• Add flour and milk powder to make a roux, cook for 2 minutes.
• Add stock, bring to a simmer and cook gently for 30 minutes.
• Just before serving add spring onions, parsley, dill, smoked fish and cream.
• Serve hot.

NUTRITION INFORMATION