Smocked Mackerel and Sweetcorn Chowder

March 28th, 2009


I’ve been thinking about making chowder for a while. Something about it just appeals, kind of like a liquid fish pie – in a good way. Unfortunately, a certain someone is allergic to white fish so this has been off the menu until I realised that smoked mackerel would work just as well as haddock, imparting the same smoky flavour and healthier too. I tend to add smoked mackerel to everything these days, but the haddock would be just as good, as would peas or fresh sweetcorn I imagine.

This is certainly filling, but not as rich as it looks, the milk base is surprisingly light. Eat with plenty of bread and butter of course.


serves 4

50g butter
2 large leeks, white part finely chopped
small bunch parsley, leaves and stalks separated
750ml whole milk
250ml vegetable stock
400g (about 2 medium) potatoes , peeled and cut into small cubes
400g smoked mackerel fillets, skin removed
1 small can sweetcorn, drained (approx 160g can)

  • Heat a large saucepan and drop in the butter. Once melted, add the leeks and fry on a medium heat until softened.
  • Meanwhile chop the stalks of the parsley as finely as possible and add to the pan. Reserve the leaves for sprinkling over the finished soup.
  • Pour in the milk and stock and stir in the potatoes. Bring to the boil and simmer for a 10 minutes. Flake in the smoked mackerel and stir in the sweetcorn. Simmer for another few minutes. Add plenty of black pepper and serve sprinkled with chopped parsley.

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