Smoked Highland chowder

A great family soup that could easily double up as a main meal. Pop in any winter veg you have around. The mussels add a bit of luxury if you fancy, but aren’t essential.


Preparation method

  1. Place the smoked haddock, peppercorns and milk into a pan, bring to the boil, then put a lid on and turn the heat off to infuse for 10 minutes.

  2. In another large pan melt some butter and add the leek, spring onions and bacon to soften for a few minutes. Roughly chop the swede and break the cauliflower into large florets and then add to the same pan.

  3. By now the milk would have taken on the smokiness so set the fish aside, pour the milk over the vegetables and simmer for 15 minutes.

  4. Cook the mussels in a little oil for 2-3 minutes in a pan with a lid on till they all open up, discarding any that refuse to open. Add the mussels to the soup along with the smoked haddock. Allow the broth to bubble for a further minute or so and then serve.

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