Haddock and Corn Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 24 ozs Haddock
- 4 slices Bacon (coarsely chopped)
- 1 onion (chopped)
- ½ cup Celery (diced)
- ¼ cup flour
- 3 cups clam juice (bottled)
- 3 medium potatoes (scrubbed and diced)
- 2 cups Corn kernel (fresh or frozen)
- 3 cups half and half cream
- 2 Tbsps unsalted butter
- 1 tsp Worcestershire sauce
- ½ tsp Turmeric
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- paprika
- 1 Tbsp fresh parsley (chopped)
Product recommendation
Chowder tastes best if allowed to cure overnight, so make a day ahead if possible.
Preparation
Kitchen utensils
1 Mixing bowl, 1 Whisk, 1 Tablespoon, 1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Box grater, 1 Bowl, 1 Brush, 1 Plate, 1 Small bowl, 1 Non-stick pan (Ø 16 cm), 1 Slotted spatula, 1 große Storage container (ca. 1,5 l Inhalt)
Preparation steps
1.
In a large pot, bring just enough water to cover the haddock, to a simmer. Add the haddock and poach for about 12 minutes. Using a slotted utensil, lift the fish from the poaching liquid and set aside to cool slightly. Reserve poaching liquid for later use.
2.
In a soup pot, cook bacon over medium heat for about 10 minutes, or until crispy. Remove bacon and drain on paper towels to remove excess grease. Set aside. Add the onion and celery to the bacon drippings; cook for about 5 minutes or until soft and translucent. Sprinkle flour over the onions and celery, stirring frequently, cook an additional 2 to 3 minutes.
3.
Add clam juice and potatoes and bring to a boil, reduce heat and cook for 8 minutes, add corn kernels and continue to cook for 6 minutes, or until the potatoes are tender.
4.
Meanwhile, combine the half-and-half, butter, Worcestershire sauce, turmeric, salt and pepper in a saucepan over medium heat, stirring until hot. Do not boil as half-and-half will curdle.
5.
Break up the cooked haddock and add to the soup pot. Add the heated half-and-half mixture, along with the bacon. Check seasoning and adjust if necessary. Season with paprika. If more liquid is needed, add reserved poaching liquid.
6.
Serve immediately or cool and store covered in the refrigerator overnight. Reheat gently, do not boil.
