Smoked Haddock and Corn Chowder
Smoked Haddock and Corn Chowder
Where I was born, in Cork, is also home to some of the world’s best fish-smokers — such as Frank Hederman and Sally Barnes, to name just two. I grew up eating lots of smoked fish and this chowder is one of my favourite ways to cook with smoked haddock. The delicious smoky flavours infuse the creamy soup — and the sweetness of the corn in autumn adds a ray of sunshine. Make it in big batches so that you can freeze it for later.
I always have my “rosemary Clodagh bread” — a version of soda bread — with this chowder. It’s so simple to make, no kneading or proofing required, just stirring and shaping. I’ve included the recipe on the website so please give it a go — it’s foolproof and I bet it will be become a weekly bread that you make at home like I do. You can add nuts, seeds, herbs or dried fruit to the mix.
A lovely wine to go with this chowder would be Champteloup chardonnay from the Loire Valley in France, which has a delicious creamy texture and a mineral backbone. It complements the smoked haddock perfectly.
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