Chef Clodagh McKenna’s Smoked Haddock Corn Chowder

You don’t need to be seaside to enjoy a creamy bowlful of Smoked Haddock Corn Chowder. It’s the latest in Irish celebrity chef Clodagh McKenna’s Fall Supper Series. Pieces of smoky haddock, finely sliced leeks, fresh dill, dry white wine, rich Kerrygold Butter and more combine to create a chowder that will warm you up whether you’re out on the shore or indoors on a cold autumn night. INGREDIENTS: 1.5oz Kerrygold Salted Butter 10.5oz potatoes, peeled and diced 1 onion, finely diced 1 leek, finely sliced 2 stalks of celery, finely sliced 2 garlic cloves, crushed 3.5floz dry white wine 17floz fish stock 10floz milk 35oz un-dyed smoked haddock, skin removed and cut into small chunks 1 corn on the cob 8.5floz single cream 2 T fresh dill, chopped Sea salt and freshly ground black pepper DIRECTIONS: Set a saucepan over a medium heat and melt the butter. Stir in the onion, leek and garlic. Reduce the heat, cover and leave to sweat for five minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the saucepan, along with the potatoes. Stir and leave to cook for three minutes. Pour in the stock and milk, bring to the boil. Reduce the heat and simmer for 10 minutes. Stir in the haddock and continue to cook for five minutes. Add the cream, fresh dill and season to taste with salt and pepper. Cook for a further five minutes. Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say: http://kerrygoldusa.com For recipes, tips, and tricks follow us on social media: Facebook:   / kerrygoldusa   Instagram:   / kerrygoldusa   Twitter:   / kerrygoldusa   Pinterest:   / kerrygoldusa