Smoked Fish Chowder Jac Thu 26 Nov Pin Print Smoked Fish Chowder Recipe by Jac Servings4servingsCalories319kcalTotal time45minutes Forget fish and chips – the real seaside flavours are in this delicious smoked fish chowder recipe. Ingredients 10 black peppercorns 1 bay leaf 400 g (14.1oz) smoked haddock500 ml (17.6oz) milk (semi-skimmed)500 ml (17.6oz) vegetable stock, fresh or made with 1 cube1 tsp olive oil 4 leeks 500 g (17.6oz) new potatoes Directions Place the peppercorns, bay leaf and fish in a saucepan. Pour in the milk and stock and bring to a gentle simmer. Continue to simmer gently until just cooked through, about 6–8 minutes. Remove the fish from the pan and set aside, reserving the cooking liquid. Meanwhile in a wide lidded frying pan (skillet), heat the oil over a low heat and stir in the leeks. Put the lid on and soften the leeks for 10 minutes.Remove the lid from the leeks and turn up the heat. Add the cumin seeds and fry until they start to sizzle and pop, then stir in the potatoes.Pour in the poaching liquid from the fish and bring to the boil. Reduce the heat and simmer for 15–20 minutes until the potatoes are tender.Turn off the heat. Break the fish apart gently with your fingers and add to the soup. Heat gently for 1–2 minutes before serving. Nutritional Information Calories 319 | Fat 5.1g | Net carbs 32.8g | Protein 33.1g Did you make this recipe? Tag @jacshealthyrecipes on Instagram and hashtag it #healthyrecipeideas Like this recipe? Like us on Facebook Forget fish and chips – the real seaside flavours are in this delicious smoked fish chowder recipe.