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Smoked cod, bacon & leek chowder

Method

  • Place the cod in a deep pan and just cover with milk. Then bring to the boil, turn off the heat, cover and leave for at least 5 mins. Remove the fish and set aside, reserving the milk.
  • Heat the oil in a large heavy-bottomed pot and gently saute the celery, leeks, carrot, onion, bacon and corn until tender.
  • Strain the poaching liquid and add to the pot with the stock to cover, seasonings and 1 tbsp chopped parsley. Mix well and cook for about 30 mins until the vegies are tender.
  • Remove the skin and bones from the cod, flake and add to the chowder with the cream and remaining parsley. Gently mix, taste for seasoning and gently cook to just heat.
  • Serve a generous amount of the chowder in individual bowls with crusty bread on the side.

Ingredients

  • 500 gm smoked cod
  • 2 cups milk
  • 1-2 tbsp olive oil
  • 2 celery stalks, diced
  • 2-3 leeks, diced
  • 1 large carrot, diced
  • 1 medium-large onion, diced
  • 3 rindless bacon rashers, diced
  • kernels from 3-4 corn cobs
  • 2 litres chicken (or vegetable) stock
  • sea salt & freshly ground pepper
  • 1-2 tbsp chopped parsley
  • a good slurp of cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm