Smoked Haddock Chowder - Gluten-free

 Smoked Haddock Chowder

Serves 4 //  prep 20 mins  // cook 30 min



▪ 2 Tbsp Butter
▪ 1 onion – finely chopped
▪ Salt and freshly ground pepper
▪ 7 oz (200g) smoked pancetta, chopped or smoked bacon bits (gluten free)
▪ 1 bay leaf
▪ 3 medium potatoes peeled and cut into bite sized pieces (+/- 2 ¼ cups)
▪ 2 Tbsp rice flour
▪ 1 large glass of white whine
▪ 1 ¼ cup half-and-half cream (or cereal cream 10%)
▪ 2 cups vegetable or fish stock (gluten free)
▪ 14 oz (400g) can corn, drained
▪ 12 oz (350g) smoked, undyed haddock, skinned and roughly chopped
▪ 9 oz (250g) raw, shelled shrimp




1. Heat the butter in a large pan, add the onion, and season.
2. Cook on low heat 2-3 minutes until softened.
3. Then increase the heat a little add the pancetta and bay lead and cook for 4-5 minutes.
4. Turn the heat down, add the potatoes, and stir well to coat with the juices.
5. Add the flour and mix thoroughly.
6. Add the wine, increase the heat and let the wine boil for 1-2 minutes, stirring occasionally.
7. Stir in the cream and stock and bring to boil.
8. Reduce heat, add the corn and simmer gently for 15 minutes (or until potatoes are cooked).
9. Add the haddock and shrimp, cover with lid, and cook for 4-6 minutes until the fish is just turning opaque and the shrimp are pink. 
10. Taste and season if necessary.


Tip: The secret to a good chowder lies in not overcooking the fish. It will be ready in minutes and will continue cooking in the hot stock once taken off the stove.

From: The Gluten-Free Cookbook – Enjoy the foods you love, page 116


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