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Haddock & Sweetcorn Chowder

Haddock & Sweetcorn Chowder

Fresh Dyed Smoked Haddock Fillets BR9020 
Brakes Chicken Flavour BouillonPaste 100446 (made up according to instructions)
Brakes Bay Leaves 33588
La Boulangerie Select Campagne Rye Boule B32676
Onions BR1150 
Rindless Streaky Bacon C27850 
Brakes Cayenne Pepper 35014
Celery BR1123 (diced)
Plain Flour 10867 
Baking Potatoes BR1165 (Diced)
Brakes essentials Sweetcorn B3423
Double Cream 40002 
Fresh Coriander BR1214 


Cover the smoked haddock with the stock and simmer with the bay leaf until cooked. Flake and set aside, reserving in the stock. 

Meanwhile, cut the top off the boule and hollow out the inside, leaving approximately an inch of bread around the sides. Place in the oven for a few minutes to dry out.

Sweat the onion, bacon, cayenne pepper and celery gently. Add the flour and cook out, slowly add the reserved stock and bring to the boil. 

Add the potato and simmer until the potatoes are soft, then add the sweetcorn, flaked smoked haddock, double cream, heat through, then finish with the coriander and season to taste. 

Serve the chowder in the hollowed out boule, sprinkle with a little chopped coriander to finish.