Soups Recipes - Smoked Haddock and Butter Bean Chowder

Ingredients

• 4 streaky bacon rashers (slices), finely diced

• 1 onion, finely chopped

• 600 ml/2 1/2 cups chicken stock

• 50 g/2 oz/1/2 cup short-cut macaroni

• 225 g/8 oz smoked haddock fillet

• 450 ml/3/4 pt/2 cups milk

• 200 g/7 oz/1 small can butter beans, drained

• Salt and freshly ground black pepper

• 150 ml/1/4 pt/2/3 cup single (light) cream

• Chopped parsley

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Method:

1. Fry (sauté) the bacon in a large saucepan until the fat runs, stirring. Add the onion und fry for 2 minutes.

2. Add the stock and pasta, bring to the boil, reduce the heat and simmer for 15 minutes.

3. Meanwhile, poach the fish in the milk for 5 minutes or until it flakes easily with a fork. Remove the skin, flake the fish and add it to the soup with the cooking milk.

4. Stir in the butter beans and a little salt and pepper. Bring to the boil, reduce the heat and simmer for a further 5 minutes.

5. Remove from the heat. Stir in the cream and serve straight away, garnished with the parsley.