Guest chef

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!

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Quick smoked haddock and cauliflower chowder

  • Serves 4
  • Total time 30 mins
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Quick smoked haddock and cauliflower chowder
Quick smoked haddock and cauliflower chowder

step by step

  • 1Heat the oil and butter in a casserole; add the leeks and celery, cover; cook gently for 6-8 minutes. Push the leeks to one side, add half the bacon; fry for 2-3 minutes. Fry the rest of the bacon in another pan until crispy.
  • 2Add the cauliflower and stock to the casserole; bring to the boil. Partially cover and simmer for 10 minutes until tender.
  • 3Meanwhile, put the fish and bay leaf in a pan, add the milk, season with pepper, cover; bring to the boil. Reduce the heat and cook, covered, for 5 minutes. Remove the fish, flake into pieces, discard the skin.
  • 4Strain the milk into the casserole. Whiz half the soup in a liquidiser until smooth. Return to the pan. Drain the sweetcorn, add to the pan with the fish and heat through. Stir in most of the chives, ladle into bowls, top with the remaining chives and bacon.
  • Recipe photograph by Tara Fisher

You will need

  • 1⁄2 tbsp olive oil
  • small knob of butter
  • 2 leeks (about 400g), trimmed, rinsed and finely sliced
  • 1 stick celery, diced
  • 7 rashers smoked dry cured streaky bacon, chopped
  • 400g cauliflower (half a head), broken into small florets
  • 500ml hot vegetable stock
  • 1 x 285g pack undyed skinless and boneless smoked haddock
  • 1 bay leaf
  • 500ml whole milk
  • 1 x 325g tin sweetcorn
  • 2 tbsp finely chopped chives

+ Nutritional Information