Edam, haddock, mussel & bacon chowder
This soup is so quick to cook and packed with flavour - real family fast food!
Serves: 4-6
Prep: 10 minutes
Cook: 25 minutes
What you need:
- 150ml/1/4 pint wine (or water if preferred)
- 500g/1lb 2oz fresh mussels, cleaned and checked (optional)
- 1tbsp olive oil
- 115g/4oz rindless, streaky bacon, chopped
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 600ml/1 pint vegetable stock
- 500g/1lb 2oz potatoes, peeled and cubed
- 350g boneless, skinless haddock fillet, cut into small chunks
- 75ml/3 fl oz double cream
- 150g/5 ½ oz frozen peas or petit pois
- 115g/4oz Edam cheese, cut into small cubes
- 3tbsp fresh chives, chopped
What you do:
- Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells.
- Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute.
- Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes.
- Pour in the cream, petit pois, mussels and warm through.
- Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.
Lesley's handy tips
- If not keen on mussels then replace with your favourite fish such as cod, Pollock or salmon. Simply leave out stage one and add a splash of white wine to the stock.
- Replace the peas or petit-pois with sweetcorn or use both!
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/soup-recipes/edam-haddock-mussels-bacon-chowder/
Edam
Edam has 25% less fat than cheddar - which means everyone can indulge in lovely cheese without the consequences.
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