Gluten Free Smoked Haddock and Bacon Chowder - Burns Night

Tuesday, January 24, 2017

Celebrate the Scottish bard with this comforting gluten free smoked haddock chowder!
Gluten Free Smoked Haddock and Bacon Chowder for Burns Night| Anyonita Nibbles Gluten Free
Yield: 4 to 6 servings
Prep time:
Cook time:

Gluten Free Smoked Haddock & Bacon Chowder

Burns Night is a holiday in Scotland celebrating the life and work of the poet Robert Burns. As a poetry graduate, Burns Night is a fun holiday to think about verse, and since moving to the UK, it's been a very low-key holiday in our home. This year, I wanted to up the ante and enjoy a hearty Scottish-inspired dish to commemorate Burns Night on 25 January. You'll love how quick and comforting this meal is to prepare; plus, it's chock full of good-for-you haddock!

Smoked Haddock and Bacon Chowder | Anyonita Nibbles Gluten Free


Ingredients:

For the chowder
1 onion, diced
3 potatoes, peeled and diced
25 grams butter
75 grams streaky bacon, chopped
75 mls double cream
100 grams frozen sweetcorn
500 grams smoked haddock, skin-on, chopped
500 mls vegetable stock
parsley, to serve
salt and pepper
Need a conversion? Use this handy chart.

How to Make Comforting Gluten Free Smoked Haddock Chowder with Bacon

Burns Night Gluten Free Smoked Haddock and Bacon Chowder | Anyonita Nibbles Gluten Free

My family seriously loved this chowder. We must have had it about four times in the space of a month, when I first made it. It's one of those perfect, velvety bowls of soup, chunky with potato and indulgent with cream that you just keep coming back to time and time again. Plus, in the middle of a harsh winter, you need something that will stick to your ribs and keep your belly full!

Making this chowder is easy peasy! Seriously, the fish is already cooked and only needs heating through. The most labour-intensive element is peeling and dicing potatoes, which, as far as kitchen tasks go, isn't the most grueling of duties!

Instructions:

  1. Melt the butter in a large soup pan or Dutch oven. 
  2. Fry the onion (until translucent) with the bacon, about 5 minutes.
  3. Add the potatoes and season with salt and cook for a minute or two.
  4. Pour in the vegetable stock and simmer for about 10 minutes, until the potatoes are tender.
  5. Tumble in the corn kernels and the smoked haddock and cook for about 3 minutes.
  6. Pour in the double cream and allow to thicken slightly.
  7. Add a good sprinkle of black pepper and a scattering of parsley and serve with gluten free crusty bread or gluten free breadsticks or crackers.
Chunky Sweetcorn and Haddock Chowder | Anyonita Nibbles Gluten Free

Other comforting soups to try:






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