Ingredients

  • 50g Kerrygold Pure Irish Salted Butter
  • 1 onion, finely diced
  • 1 leek, finely sliced
  • 2 celery stalks, finely sliced
  • 2 garlic cloves, crushed
  • 100ml dry white wine
  • 500ml fish stock
  • 300ml milk
  • 300g potatoes, peeled and diced
  • 1kg un-dyed smoked haddock, skin removed and cut into small chunks
  • 250ml single cream
  • 2 tbsp fresh dill, chopped
  • Sea salt and freshly ground black pepper

Directions

Get ready to chow down with this delicious smoked haddock chowder, best served with fresh wholemeal scones slathered with Kerrygold butter. Recipe by Clodagh McKenna.
  1. Set a saucepan over a medium heat and melt the butter.
  2. Stir in the onion, leek and garlic.
  3. Reduce the heat, cover and leave to sweat for 5 minutes.
  4. Remove the pan from the heat and add the wine.
  5. Return the pan to the heat and cook for a further 3–4 minutes.
  6. Pour in the stock, milk and potatoes and bring to the boil.
  7. Reduce the heat and simmer for 10 minutes.
  8. Stir in the haddock and continue to cook for 5 minutes.
  9. Add the cream, fresh dill and season to taste with salt and pepper.
  10. Cook for a further 5 minutes.

explore our

Similar Recipes

Baking

Mini Chocolate Christmas Puddings

Recipe by Donal Skehan A brilliant alternative t...

Baking

Butter & Sage Crackers

Recipe by Iso Hungry Is the...

Main courses

Peri Peri Prawns

Recipe by @drizzleanddip P...

Serves 2 people

PUMPKIN OATMEAL COOKIES

First, preheat the oven to 190 degrees Celsius,...

Main courses

Vegetable Lasagna

Recipe by Zorah Booley (@inthemidnightkitchen) Set your stov...

Main courses

Turkish Eggs

Recipe by J'Something...

Serves 2
Sides & Nibbles

Curried Compound Butter

Preheat oven to 180C. Slice the top of the garlic head a...

see more