Slow Cooker Haddock Chowder with Pancetta

We’d had a big lunch out so only needed a light dinner but don’t get the impression that it’s not a full meal as it was very filling. This was absolutely perfect.  As usual, it was inspired by Sara Lewis the Slow Cooker Queen.

Serves 4

Temp: High

Time: 2-3 hours

Ingredients:

• 25 g of butter
• 1 onion, finely chopped
• 300 g potatoes, peeled and cut into small cubes
• 70 g of pancetta
• 750ml fish stock
• 125g of frozen sweet corn
• 1 bay leaf
• 500g Haddock, skinned and cubed ( I found it easier to skin whilst partially frozen)
• 150ml double cream
• Salt and pepper
• Few pinches of dried parsley (garnish)

Method:

1. Melt the butter in a pan and sauté the onions, potatoes and pancetta for 3-5 minutes, transfer to the slow cooker.
2. Add the stock, frozen sweet corn and bay leaf.  Cover and cook on high for 2-3 hours.
3. 30 minutes before serving add the fish, place in a layer on top and slightly push under the surface.
4. Prior to serving, break the fish up with a couple of forks.  Add the cream, stir and allow to heat through.
5. Ladle into large bowls, garnish with parsley and serve with crusty bread.

For more of our favourite slow cooker recipes click here.

Disclosure:  The haddock was compliments of Regal Fish and part of Fish is the Dishes campaign to encourage families to eat more fish from sustainable sources.