06:22 | 23rd June 2018


Wed 24 Aug, 2011
By Sam Bristowe

Another possible origin for the word chowder is derived from the Old English “jowter”, which means fishmonger (one who peddles fish)

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Healthy Eating - Smoked haddock chowder

Smoked haddock chowder Serves 4

The most accepted etymology for the word chowder comes from the pot in which it is cooked. The French word chaudron translated means “a pot,” developed from chaud, “hot” (also related to the Latin calderia and English cauldron). The word “chowder” is a New England word that comes from Newfoundland, where Breton fishermen — who would throw portions of the day’s catch and other available foods into a large pot — introduced the word, and perhaps the fish soup itself (compare bouillabaisse). Another possible origin for the word chowder is derived from the Old English “jowter”, which means fishmonger (one who peddles fish).

100g of butter
Olive oil
1 bay leaf
2 rashers of bacon, chopped (optional)
1 onion, finely chopped
1 leek, finely sliced
500ml milk
350g potatoes (about 2 medium), cut into thin slices
300g smoked haddock fillets, not frozen (about 2)
140g sweetcorn, optional
1 clove of garlic, finely chopped
Chopped parsley or spring onion to garnish

• Pour a tbs of olive oil or rape seed oil into a hot pan. Add the bacon (optional), cook until golden-brown.

• Add the butter, chopped onion, garlic, leek and cook for 2 - 3 minutes.

• In another pan, place the fillet of haddock and cover with the milk and and simmer for 5 min.

• Remove the skin and keep the milk. Mix the milk, onion, leek and the potatoes slices together. Season with a little salt, white pepper and bay leaf. Bring to the boil, and simmer gently for 12 minutes, until the potatoes are cooked.

• Take 20 percent of the mixture and puree in a bowl with a fork or, ideally, a hand-blender. Pour the puree back into the broth.

• Flake the haddock. Keep back 20 percent. Add the rest to the soup and leave to gently cook for another 3 minutes. Stir through the sweetcorn and then cook for another few minutes until creamy.

• Pour into serving bowls and garnish with the remaining flakes and parsley or spring onions.

• Serve the chowder with a drizzle of olive oil and sprinkling of Parmesan cheese.


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