The Glasgow Scullery > Breads and Baking > Smoked haddock chowder with homemade flatbreads

Smoked haddock chowder with homemade flatbreads

Author: cherylmckenzie83@gmail.com February 23, 2014 3 Comments

I took a notion for chowder earlier on. No idea where this notion came from seeing that as far as I can remember, it’s something i’ve never eaten before. All the while it was bubbling away, I was saying a wee silent prayer to myself ‘I hope this isn’t horrible’. I had no backup plan up my sleeve for dinner you see and I had  no intention of heading back out to the shops.

The flatbreads were entirely accidental. I had intended on making chilli cornbread but realised at the last minute I had picked up cornflour instead of cornmeal. Doh! Never mind, the flatbreads were super easy and will be getting made again and again in the future. Chowder was delicious too 😀

Ingredients – Chowder

50g butter

1 large onion, sliced

150g chorizo, thinly sliced

250ml whole milk

200ml single cream

300ml fish stock

1 baking potato, peeled, cut into cubes

200g canned sweetcorn, drained

450g  smoked haddock, skin removed, cut into bite size chunks

100g spinach, shredded

Salt

Pepper

Ingredients – Flatbreads

500g self raising flour

500ml natural yogurt

1tbsp sea salt

1tbsp baking powder

Method

Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Add the chorizo and cook for five more minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes.

Place half of the sweetcorn into a food processor and blend to a rough paste. Add the pureed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the spinach and season, to taste, with salt and freshly ground black pepper. Serve up in warmed bowls.

To make the flatbreads, combine self raising flour, salt, baking powder and yogurt in a large mixing bowl and work into a dough with your hands. Turn onto floured working surface and knead for several minutes. You might need to add a tiny bit more flour if dough is still wet. Cut into 12 portions and roll into balls. Take each ball and, using a floured rolling pin, roll out as thin as possible. Repeat with rest of dough balls. Meanwhile heat a large frying pan until very hot. When pan is hot enough, dry fry each rolled out disc, turning after 60 seconds or so and cooking on other side.

Serves 4