Smoked Haddock & Corn Chowder
Can’t make the tough call between corn chowder or seafood chowder? Don’t fret! This recipe for Smoked Haddock & Corn Chowder gives you the best of both worlds. This comforting and smokey dish is perfect for sharing among friends.
Ingredients
| 4 oz | raw bacon, diced |
| 1 small | onion, small diced |
| 1 | leek, split in half lengthwise and thinly sliced |
| 1 large | Russet potato, small diced |
| 1 quart | fish stock |
| 1 lb | smoked haddock, dice in 1/2-inch pieces |
| 2 cups | corn kernels (fresh, canned or frozen) |
| 3 cups | heavy cream |
| 3 tbsp | potato flakes |
| 1 bunch | green onion, thinly sliced (for garnish) |
| For garnish | crispy bacon |
| To taste | salt & pepper |
Directions:
Serves: 4-8 people
- Cook bacon until some fat is rendered. Add onion and cook in bacon fat until translucent.
- Add leeks and cook for one minute, then add potatoes and fish stock.
- Simmer until potatoes are almost cooked through, then add smoked haddock, corn and cream.
- Bring to a simmer, and thicken with potato flakes to desired consistency.
- Season with salt and pepper.
- Ladle into cup or bowl, and garnish with crispy bacon bits and green onion.
Local Source Guide
Seafood: Evan’s Seafood & Restaurant, Clearwater Seafoods Ltd., Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market
Bacon: The Pork Shop
Recipe provided by: Argyler Lodge and Restaurant
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
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