Cook's essentials 817882 - Sweetcorn and Smoked Haddock Chowder

16
Ingredients
2 tbs olive oil
1 large knob of butter
4 rashers bacon cut into pieces or
100g/4 oz lardons
2 x onion nely chopped
500ml /1 pint milk
4 medium sized potatoes cut into small
cubes
4 x smoked haddock llets cut into chunks
1x can of sweet corn, drained
Handful of chopped parsley
Directions
1. Peel and cut the potatoes into even sized pieces.
2. Heat the butter and olive oil in the Sear Cooking Pot over a medium heat and cook until
the onion is soft, do not allow it to brown.
3. Remove the cooking pot from the Hob.
4. Tip the bacon and potatoes into the slow cooker pot and add the milk.
5. Place the glass lid on the slow cooker pan and place in the base unit, plug in and switch
on at the mains.
6. Select “D” (High) and leave for 3½ hours, checking and stirring at intervals to ensure
even cooking.
7. When potatoes are soft, add the sweet corn and the smoked haddock stir through and
cook for a further 30 mins or until the sh akes easily.
Serve in large bowls with plenty of crusty bread or sour dough bread.
Sweetcorn and Smoked Haddock Chowder
Cooking information
Serves: 2
Cook time: 4 hours
Control Switch: “D” (High)
Tips:
• Make sure potatoes are cut into even
sized pieces to ensure they cook
evenly.