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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.

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)

 

 

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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