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1
First make your fish stock by dissolving the Knorr Fish Stock Pot in 600ml of boiling water and stir until thoroughly dissolved. Set the stock aside.
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2
Heat the butter in a large, heavy-based saucepan. Add the onion and fry gently, stirring constantly, for 3 minutes until softened but not browned.
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3
Add in the curry powder, mixing in well, and cook, stirring, for 2 minutes.
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4
Add in the Knorr Fish Stock, stirring as you do so. Stirring, bring to the boil.
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5
Add in the cornflour paste a little at a time, whisking it in as you do so.
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6
Pour in the double cream if using and stir to mix in. I use the cream to give a rich, smooth texture to the chowder. Add in the sprigs of thyme. Bring to a simmer.
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7
Add in the smoked haddock chunks a few at a time, gently shaking the pan between additions so as to coat them in the stock.
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8
Add the blanched chopped leeks to the chowder mixture.
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9
Simmer gently for 3-4 minutes until the smoked haddock is poached and the leeks heated through. Cooking it this way means that the smoked haddock and the leeks retain their texture.
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10
Ladle the smoked haddock into 3 bowls (discarding the thyme) finishing each serving with a generous topping of chopped hard-boiled egg and a garnish of coriander sprigs. Serve at once.
