Good Friday seafood chowder
Niall McKenna shows you how to transform humble spuds into a feast.
What you’ll need:
1 onion diced
500g Glens of Antrim White Potatoes, cut into half–inch cubes
4 cloves garlic, chopped
400g smoked bacon, chopped
1 leek, diced
500ml chicken stock
150g pale smoked haddock
20g chopped parsley
Place butter in pot and melt, followed by the bacon and gently colour. Add chopped leek, onion and garlic and cook until soft. Add potatoes and add in flour to make a roux. Stir gently until the flour is cooked out (approximately 10 minutes).
Add chicken stock and stir, season and cook for 45 minutes on a gentle heat. Add cream, fish and shellfish and cook for six minutes.
Check for seasoning and finish with a squeeze of lemon and a sprinkling of chopped parsley.