Smoked Haddock Chowder paired with Jost Tidal Bay
This Smoked Haddock Chowder recipe is a classic that whole family will enjoy. Pair it with Jost Vineyards Tidal Bay for a classy dinner upgrade.
Ingredients
Serves 6-8
| 1 lb | Local smoked haddock filets (rinsed and soaked in cold water for an hour), cut into small pieces |
| 1 | Small onion, finely chopped |
| 1/2 cup | Carrot, finely chopped |
| 1 | Stalk leek, thinly sliced |
| 1 | Stalk celery, finely chopped |
| 2 tbsp | Canola oil |
| 3 | Medium Yukon Gold potatoes, peeled and cubed to approx. 1 cm |
| 2 tsp | Dried thyme leaves (or 2 tbsp fresh thyme) |
| 1 | Bay leaf |
| 1/2 tsp | Salt |
| Fresh cracked pepper | |
| 2 cups | Water |
| 4 cups | Vegetable stock |
| 1 cup | Whipping cream (may substitute with coconut milk) |
Directions
- In a large pot on low to medium heat add oil, carrot, celery, leek and onion and allow to soften but not brown.
- Add thyme, salt, pepper, bay leaf and water and simmer for 10 minutes.
- Add smoked haddock, potato and vegetable stock and continue to simmer, covered, for half a hour.
- Reduce heat to low and add whipping cream.
- Portion as desired, adding parsley as garnish prior to serving.
- Serve with your favourite crusty bread or fresh biscuit.
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