Smoked Haddock & Corn Chowder
Can't make the tough call between corn or seafood chowder? Don't fret! This recipe for Smoked Haddock & Corn Chowder gives you the best of both worlds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofnovascotia.com.
Cooking tools:
- Skillet
- Stove
- Pot
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Glass
Ingredients
- 4 oz raw bacon, diced
- 1 small onion, small diced
- 1 leek, split in half lengthwise and thinly sliced
- 1 large Russet potato, small diced
- 1 quart fish stock
- 1 lb smoked haddock, dice in 1/2-inch pieces
- 2 cups corn kernels (fresh, canned or frozen)
- 3 cups heavy cream
- 3 tbsp potato flakes
- 1 bunch green onion, thinly sliced (for garnish)
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