Corn and Potato Haddock Chowdah

You may remember me introducing you to my favorite Bob's Red Mill dehyrdated potato flakes. I've enjoyed having them as an easy side after a long day at work, but I've been wanting to try them as soup. The package has instructions for a potato soup, but I had something different in mind.

So on Sunday, while half the world was watching the Super Bowl, I decided to give it a try.


I took out my favorite cast iron round Dutch Oven and simmered three pieces of haddock. (One was for Fenway's dinners).

I used plenty of water because that became my fish stock. I added some garlic and some corn.

Then I added the potato flakes. I did it slowly, adding them in small amounts until I got my desired consistency.

The last step was to flake the haddock back in. I rinsed the haddock under cold water so I could easily flake it and make sure there were no bones.

I heated it all through and dinner was ready. Just like that.

And apparently I forgot to take a photo of the finished soup.  Ooops.


I'll leave you something else instead.

I saw these on my walk yesterday. Spring is coming.


Snowdrops!

It was delicious and I had enough leftovers for lunches this week.