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Creamy Haddock Soup is rich and hearty with chunks of potatoes and corn.  The much easier to find cod is a good substitution for haddock.

Inspired by Jane Eyre

Prep time:    Cook time:    Serves:

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Ingredients

• 1/2 cup butter
• 4 slices bacon (chopped into 1/2 inch pieces)
• 1 onion, finely chopped
• 1 leek, chopped to just below the dark green section
• 2 teaspoons flour
• 2 cups whole milk
• 2 cups heavy cream
• 2 medium thin-skinned potatoes, such as Yukon Gold or red
• 1 cup frozen corn
• 1  carrot, shredded
• 10 ounces fresh haddock or cod (skinless and deboned)
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 pinch of cayenne
• 1 teaspoon lemon juice
• 3 tablespoons flat leaf parsley (rough chop)

Instructions

1. In a heavy skillet, melt butter.  Add bacon and cook until just beginning to brown.  Stir in onion  and cook 2-3 minutes.  Stir in chopped leek and continue cooking until soft.
2. Stir in flour and cook for another minute.  Gradually whisk in the milk and the cream, breaking up any lumps.  Add potatoes and simmer for 5 minutes stirring to keep mixture from sticking to bottom of skillet.   Stir in corn and shredded carrot and simmer for 2-3 minutes.
3. Add the haddock and gently cook for about 10 minutes, breaking the haddock into chunks as it cooks.  Add salt, black pepper and cayenne.  Taste soup and adjust seasonings as needed.  Add lemon juice if desired and stir in parsley right before serving.

Our Recommendations

If you enjoy preparing soups, chilis, or stews, a good stock pot is the KitchenAid Hi-Density Hard Anodized Clad 8-Quart Stockpot with Lid.  My food cooks evenly and I don’t have a problem with the ingredients sticking to the bottom of the pan.

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Soups  This post is filed under : english welsh and scottish, seafood, soups  

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