I'd normally made chowder with smoked haddock, but we had plain haddock in the freezer and that for me was fine, but it's definitely a more flavoursome dish with smoked haddock.
Now unfortunately I was too hungry to mess about trying to clean the edges of my bowl after slopping the soup when serving, so there isn't a finished article picture of the chowder. Bad food blogger.
2 fillets of haddock
3 medium potatoes
1 pint low salt vegetable stock
skimmed milk (enough to cover the fish for poaching)
1 tin sweetcorn
1 medium onion
Roughly chop the onion and leek, heat fry light then add the onion and leek to the pan to cook. Peel the potatoes, chop into cubes and add to the pan.
If the vegetables are starting to stick slightly then add a little bit of water.
Grab another pan, add the frozen fillets to the pan and then pour in enough milk to cover the fillets. Bring the milk to fast simmering and turn down the heat. (If you get distracted at this point the milk will boil over. Not that that happened to me of course...). Leave to simmer for 10 mins.
Add the vegetable stock and sweetcorn to your soup pan and then leave to simmer until the veggies are soft.
When soft blitz the soup until fairly smooth. Drain your haddock, reserving a small amount of the poaching milk.
Add the cooked haddock to the soup, use a little of the poaching milk to thin the soup and serve.