Smoked fish, Shrimp & Sweetcorn Super Soup
This is the stew of soup! A creamy fish gumbo if you like or sweetcorn chowder from New England.
Our Lemon Pepper makes this spectacular in flavour combined with smoked fish and creamy sweetcorn. Awesome for winter days!
- 2 good sized leeks
- 3 Sticks of celery
- 2 sweet potatoes or normal potatoes
- 2 Tbsp A&O Lemon pepper seasoning
- 250ml water
- 1 pint of full fat milk
- 1 cup smoked haddock
- 1 cup shrimp
- 1 cup white fish or hot smoked salmon
- 200g sharp mature cheddar
- 1 small can sweetcorn
- Fine diced chives
- Chive flowers
- Italian Parsley
- Fresh bread & Butter
In a heavy bottomed casserole or sauce pan, add a good glug of olive oil and heat to medium. Wash the leeks and split length ways. Split the length along the axis and dice finely. Wash celery and finely slice. Add to pan and cook down.
Peel and dice the sweet potatoes and add to pan. Add 3 Tbsp Lemon Pepper seasoning and mix through to release the flavours.
Once softened, add the water and milk. Keep the heat low and do not allow the milk to boil. Cook on low heat until the sweet potato is softened.
Add 200g of grated cheddar, half the can of sweetcorn and 50g of salted butter. With a hand blender, give the soup a blitz so that 70% is zoooshed up!
Add the smoke fish, shrimp and the remaining sweetcorn. Add a handful of finely chopped flat leaf parsley and a grind of black pepper.
Ladle into warm bowls. You can add a dusting of cheddar on top and a spoon of sour cream. Serve with fresh bread and butter for a real treat on cold days!