This is a recipe from a mother whose heart child is now a 6ft tall 15 year old and this is his favourite:
Serves four or five people
Bacon lardons – 1 pack
Spring onions – two bunches
Smoked haddock – 300g or more. You can add prawns too if you like.
Carrot – one large
Tinned sweetcorn – four tins
Cream – one carton (300ml approx)
Extra milk – to thin the chowder to your desired consistency
To serve: Crusty rolls and a few raw spring onion slices.
Put the lardons and chopped onions in a pan and fry until onions are soft. Set aside
Food-process the sweetcorn until smooth, set aside
Cook the Haddock lightly in microwave or pan. When cool enough to handle, remove the skin and break the fish into large pieces. Set aside.
Slice the carrot very thinly (it’s just to add a bit of colour).
Cut the very top (‘lid’) off the bread rolls, scoop the soft bread out of the middle. This’ll make your chowder ‘bowl’. You can put the soft bread next to it on the plate.
To make the chowder:
In a large pan, combine all the ingredients except the haddock and milk. Add the milk to get the consistency you like. Bring to the boil. Switch off the heat and add the haddock, stirring gently so the fish doesn’t fall apart. The heat will be sufficient to warm the fish through.
Ladle the soup into the bread roll ‘bowls’. Sprinkle with a few spring onion pieces and put the bread lid back on.
Serve. You don’t need to rush to eat because it’s nice when the soup has a little while to sink into the bread.