So I have found my cooking mojo again it would appear. After a fairly long break, I am cooking like a whirligig and posting like a beast on Instagram. (Sorry if I am doing your head in! But I took Facebook off my phone and also other social media and so it’s all I have to fiddle with!) But it’s great! I’m back and loving it! One thing I am realising, is that even though when I rebranded from Well Worn Whisk a while back with the intention of posting about more than just food, is that intentions are one thing, and reality is another. Oh my God that is SO true with me – and if you know me in real life you’ll know that I have so many good intentions. Yes, maybe the less said about that the better…
In a nutshell I think maybe I should run with what I’m good at, what comes naturally. And that’s getting quite nice meals on the table, taking quick piccies and sharing them with you! I’m loving the video / vlogging thing, and I still will share more than food on there. But looking back over the last few months it appears my intention to post other types of blogs hasn’t exactly gone according to plan!
This smoked haddock chowder is probably not the first thing you would think of when you want quick family meals. But it actually is quick! And easy! And wholesome. Most importantly, it’s blooming delicious. Kids loved it too. And that’s the aim people!
The spinach is optional – I had some to use up. Also – swap peas for sweetcorn if you prefer.
Makes: enough for 4 people
Takes: about 25 minutes
- Olive oil, about a tablespoon
- Bunch spring onions, chopped fairly fine
- 3 cloves garlic, crushed
- 500g baby new potatoes, cut into quarters
- About 700ml chicken stock (just enough to cover potatoes)
- Smoked undyed haddock, small fillet (about 250g)
- 180g prawns, raw
- Mugful of sweetcorn – I use frozen but fresh or tinned is fine
- Handful of spinach (optional)
- 175g creme fraiche or cream
- Salt and pepper
- Parsley, chopped finely
- Extra virgin olive oil, to serve
- Heat oil in a pan. Add spring onions and garlic and soften for a few minutes.
- Tip in potatoes and cover with stock. Just cover, no more.
- Cook on simmer with lid on, until almost done – about 10-15 mins.
- Add the whole tail of haddock with skin on. Pop lid on and let it simmer for a few minutes. Gently peel away the skin once it’s starts to cook.
- Shake in sweetcorn. Tuck in prawns. Turn up the heat. Let the new elements cook for a few more minutes. When the prawns turn pink they are done – and so is everything else. Break up the haddock gently with a fork whilst it’s in the pan.
- Finally, add the creme fraiche and seasoning.
- Taste and add parsley and extra virgin olive oil to serve.