Try it yourself ... Smoked haddock, leek and bacon chowder

sainsbury’s Try Team member Arlene Thompson will be cooking this tasty recipe for the ladies of Mossley WI at their visitor’s evening on Thursday, October 4 at 7.45pm.

“A chowder might sound posh but it is really very simple to make, as it is all made in one pan and is very nutritious with fish, leeks, potatoes and milk giving you one of your three a day for calcium and healthy bones”, she said.

Arlene will be cooking up other tasty recipes which will help you live well for less at Sainsbury’s, using locally supplied, Dale Farm milk, cheese and cream. Mossley WI would love to welcome new members to their very friendly group and if you are interested please contact Lorinda Hamilton on 028 9083 5848 or 07821 611424.

Serves 4

25g olive oil

4 rashers smoked bacon, chopped

1 large leek, trimmed and sliced

1 tablespoon plain flour

450ml semi skimmed milk

400 ml vegetable stock using 1 stock cube

800g potatoes, peeled and diced

200g smoked haddock, skin removed

½ x 25g pack fresh chives, finely chopped

1. Pour the oil into a medium saucepan and fry the bacon until crispy, remove and keep warm. Add the leek and cook for 5 minutes or until the leek has softened. Stir in the flour and cook for 30 seconds. Take the pan off the heat and gradually stir in the milk and vegetable stock. Return to the heat and continually stirring, bring to the boil.

2. Add the diced potato, cover and simmer for 12 -15 minutes until nearly tender. Cut the haddock into bite size pieces and stir into the pan when the potato is almost ready. Simmer for no more than 3-4 minutes until the fish is opaque or just cooked through.

3. Add some freshly ground pepper and stir in most of the chives. Ladle into warmed bowls and top with the crispy bacon and the remaining chives. Delicious with fresh crusty bread!

TIP: Use this recipe to make two dishes, by liquidising half the mixture after the potatoes are cooked and serve with the chopped chives to make potato and leek soup. To make the chowder add half the amount of fish to the remaining mixture and serve with chives and bacon as described above. (You can also use a medley of fish like salmon, cod, prawns or pollock instead of smoked haddock.)