Recipes

Chowder smokies

Paul Flynn's face
Paul Flynn
Sat Feb 19 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 250g chowder mix (such as smoked haddock, salmon, cod)
  • 1tbsp raisins
  • 2 spring onions, finely sliced
  • 250mls cream
  • 100g mature cheddar, grated
  • A little soft butter to grease the ramekins
  • Salt and black pepper
  •  

1 Set the oven to 190 degrees.

2 Brush four large oven proof ramekins with the butter.

3 Divide the chowder mix, raisins and spring onions between the ramekins, followed by the cream and the cheese.

4 Season and bake for 20 minutes until golden and bubbling.

5 Serve with brown bread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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