Jamie’s Smoky Haddock Corn Chowder – Method. Add a lug of olive oil to a saucepan and fry the bacon until golden. Add the spring onions and stir. Add the potatoes and stir again. While keeping an eye on the saucepan, remove the kernels from the corn cobs then add to the saucepan.
A hearty keto fish chowder is made with cod and flavored with onions, bacon, and heavy cream. Heat the oil in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 more minute. Stir in the salt, pepper, dried thyme, paprika, and cayenne. Add the clam juice.
Preparation time is around 10 minutes with a cooking time of around 15 minutes. I’ve made this recipe at least six times since I got Jamie’s book “Jamie’s 30 Minute Meals” and it seems to get better every time I make it. Jamie serves this chowder with crackers, grilled tiger prawns and a salad.
Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan. Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.