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Here’s another gem from Jamie Oliver.

I’ve made this recipe at least six times since I got Jamie’s book “Jamie’s 30 Minute Meals” and it seems to get better every time I make it.

Other popular Jamie Oliver review posts include Jamie’s Wonky Summer Pasta and Jamie’s Pregnant Jools’s Pasta.

Jamie serves this chowder with crackers, grilled tiger prawns and a salad.  To be honest, it’s delicious just served on it’s own (like a thick, lumpy soup) or with boiled brown rice on the side – nice!

Preparation time is around 10 minutes with a cooking time of around 15 minutes.

Jamie Oliver Recipes - Smoky Haddock Corn Chowder

I’ve made this recipe at least six times since I got Jamie’s book “Jamie’s 30 Minute Meals” and it seems to get better every time I make it.

Jamie serves this chowder with crackers, grilled tiger prawns and a salad.  To be honest, it’s delicious just served on it’s own (like a thick, lumpy soup) or with boiled brown rice on the side – nice!

Preparation time is around 10 minutes with a cooking time of around 15 minutes.

This dish has already become one of my favourite Jamie Oliver recipes and I’m scoring it 8 out of 10.

It’s quick, easy and delicious.

Here goes:

Jamie’s Smoky Haddock Corn Chowder – Ingredients

  • Olive Oil for frying
  • 4 rashers smoked bacon, finely sliced
  • small bunch spring onions, finely sliced
  • 250g / 8 oz red-skinned potatoes, cut into small chunks
  • 4 corn on the cob
  • 300g / 10 oz smoked haddock, skin off, bones removed and cut into chunks
  • 3 fresh bay leaves (I used dried)
  • 3 sprigs of fresh thyme (I used a good shake of dried)
  • 1 litre / 32 fl oz chicken stock
  • 150 ml / 4 fl oz single cream (I used soy milk)
  • 200g / 7 oz peeled cooked prawns

Jamie’s Smoky Haddock Corn Chowder – Method

  1. Add a lug of olive oil to a saucepan and fry the bacon until golden
  2. Add the spring onions and stir
  3. Add the potatoes and stir again
  4. While keeping an eye on the saucepan, remove the kernels from the corn cobs then add to the saucepan
  5. Add the smoked haddock, bay leaves, thyme and chicken stock
  6. Stir to combine then put the lid on and cook for 12 minutes
  7. After 12 minutes, add the single cream and peeled prawns and cook for a few minutes longer
  8. Before serving, you can use a potato masher to mash it up a bit, or leave it coarse and chunky (or mash just a corner of it)

Bacon and Spring Onions Cooking

 

Potatoes and Corn added to Saucepan

 

Jamie's Smoky Haddock Corn Chowder

Variations and Handy Hints

  • If you can’t find smoked haddock, use another smoked white filleted fish
  • Try it without the prawns – I don’t add them any more
  • Use a good quality chicken stock – it makes the chowder
  • Of course, you could also use a good quality vegetable or fish stock as well
  • You could use frozen corn, but fresh corn is so much tastier
  • If you prefer not to use fresh cream, try milk or soy (I’ve used fresh cream and on another occasion soy and couldn’t taste the difference)

Jamie Oliver recipes don’t come much easier – hope you enjoy this one.

You’ll find more of my Jamie Oliver recipe reviews in Jamie Oliver Recipes.

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Jan Littlehales

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4 Responses to “Jamie’s Smoky Haddock Corn Chowder – in Ten Minutes”

  1. Kerry Lea says:

    I have not had smoked fish in years. This recipe sounds so good and perfect for these cooler nights.

  2. Harry Lynn says:

    Jan – that is the perfect recipe for eating from a huge bowl whilst sitting on the couch near an open fire. Yum. You seem to favour soy milk – I cannot tolerate dairy, but choose rice milk. It works well in all my cooking.

  3. I’ve never had smoked fish – is it easy to get? This definitely looks delicious and with winter coming, I’m looking for new recipes to try. This smoky haddock and corn chowder looks fantastic, so once I figure out where to get the smoked fish, I’ll try it.

  4. Hi Kerry, Harry and Tania,
    Smoked fish was often on the menu at home when I was growing up – smoked cod or haddock seemed to be the favourites in England.
    I’m pretty sure most fish mongers have smoked fish, but the supermarkets definitely do. The last few times I’ve bought from Woolies – and it always seems to be ‘on special’ which is even better 🙂
    Thanks for the reminder about rice milk Harry – I must give it a try. Like you, I don’t drink dairy.

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