Smoked Bacon & Haddock Chowder (Gluten Free, Dairy Free)
Ingredients
- 300 ml dairy free milk
- 120 ml water
- 1 medium sized haddock fillet
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 onion (finely sliced)
- 1 small leek (finely sliced)
- 2 teaspoons gluten free flour
- 200 g sweet potato (peeled and cut into small cubes)
- 2 slices of smoked bacon (cut into little pieces)
- salt and pepper for seasoning
- 50 g cooked peeled prawns
- 1 tablespoon chives
- sprinkle of chilli flakes (optional)
Instructions
- 1 Place the dairy free milk, water and haddock in a saucepan
- 2
Bring to the boil, cover and then simmer gently for 5 minutes- 3
Remove the fish from the pan, flake into chunks and set aside- 4
Set aside the liquid the fish was cooked in- 5
Add the olive oil to a pan and saute the onion, leek and garlic until soft- 6
Sprinkle over the flour then stir in the liquid you cooked the fish in- 7
Stir in the sweet potatoes and bring to boil- 8
Cover and simmer for 15 minutes or until the potatoes are tender- 9
Stir in the flaked haddock and prawns- 10
Fry the bacon until crispy- 11
Ladle into bowls and top the chowder with the bacon, chilli and chives - 2