Ingredients with Measurements:
- 2 Arbroath Smokies, flaked
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups fish stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
2. Add the diced potatoes, fish stock, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
3. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
4. Add the flaked Arbroath Smokies and heavy cream to the pot. Stir to combine and heat through.
5. Season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 360
- Fat: 22g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- If you can't find Arbroath Smokies, you can use any smoked fish such as smoked haddock or smoked cod.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
Variations:
- Add some corn kernels or diced carrots for extra flavor and texture.
- Substitute the heavy cream for coconut milk for a dairy-free version.
- Add some chopped bacon or pancetta for a smoky flavor.
Tips and tricks:
- Be careful not to overcook the potatoes, as they can become mushy and ruin the texture of the chowder.
- If you don't have an immersion blender, you can use a potato masher to mash the potatoes until smooth.
- For a thicker chowder, add more potatoes or use less stock.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chowder in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chowder in a bread bowl for a fun and rustic presentation.
- Garnish with some croutons or oyster crackers for added crunch.
Garnishes:
- Chopped fresh parsley or chives
- Croutons or oyster crackers
- Bacon bits
Pairings:
- Serve with a crusty bread or some crackers on the side.
Suggested side dishes:
- A simple green salad or some roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the chowder is too thin, you can add some cornstarch or flour to thicken it up.
- If the chowder is too thick, you can add some more stock or cream to thin it out.
Food safety advice:
- Make sure to cook the potatoes until tender to avoid any risk of foodborne illness.
Food history:
- Arbroath Smokies are a type of smoked haddock that originated in the town of Arbroath, Scotland in the 1800s. They are traditionally smoked over hardwood chips and have a distinctive smoky flavor.
Flavor profiles:
- Smoky, creamy, savory
Serving suggestions:
- Serve the chowder as a main course for lunch or dinner.
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Region: Scottish