Haddock Chowder recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village.

The Klutz has become a bit of a nag, ‘cause he’s champing at the bit to make his renowned Mutton Tomato Breedie once again, but he can’t because he made two huge pots last week, Aunty Sarah’s world Famous Pea and Bacon bits Soup and Beef ‘n Potato Curry which we’ve not been able to finish as yet, still go loads left over, but finish it we will ‘cause it just so damned lekkerlisious. Yesterday we had the Curry so to day it’s Aunty Sarah’s world Famous Pea and Bacon bits Soup, which may please the Klutz and shut him up for a while, we hope.

Jinne, food prices just keep skyrocketing and the VAT increase has not helped at all. Worst of all we don’t see decent increases for social pensioners or pensioners at all, nor do se see decent salary increases. How does one survive in this day and age, huh! The rich just keep on getting richer and us working class folk must just keep trying to survive.

Something that has become something of a major pet hate is this thing by a supermarket chain offering a “free discount/money back guarantee” on the bottom of the till slip on ones next visit to their stores. It is pretty much a con as far as I’m concerned, not so? The kind cashier generally reminds one not to forget to bring the till slip back on ones next visit to get the “free discount/money back guarantee” saving at the bottom of the till slip.

Free really? However this is the major flaw for most shoppers, this “free discount/money back guarantee” thing how many shoppers really bring the slip back, and that’s the rub. I for one never know when I’m next going to visit the store and never have those pesky till slips on me. It’s a clever ploy to manipulate us shoppers back into their clutches.

I did speak to a local regional manager about my misgivings and he explained of the philosophy, which in reality is to simply to get feet through the door in the face of their opposition. Ok, that may be good for them because us poor sap’s just keep falling for these tricks. What is the real, true value of this kind of chicanery to the shopper? Not much at all me think’s. How many of us keep those till slips handy. I believe like most price conscious pensioners and shoppers, check the weekly pamphlets that accompany our local knock and drop newspapers assiduously for where we’ll find the best special’s available. I’d for one would rather see direct discounts applied to the products rather than the wishy washy wool over the eyes “free discount/money back guarantee”. What do say you, let us know your views on the, as I believe, rather dubious practice.


My next gripe is the plastic carrier bag, which we shoppers pay for, where does the money spent on those bag go? Can the plastic bags I say or give me the option of paper carrier bags instead. What do you think? This is a debate for another day.


It is not often that the Klutz makes a fish dish for dinner; now, I do really enjoy yummolicious Haddock Mornay from time to time so this is our for this week’s, that is quite easy and simple.

Try this Haddock Chowder recipe that our splendid Klutz found on the Spar Website. I must agree it look lekkerlicious and believe it will be very tasty, best of all it’s a very quick ‘n easy recipe that any Klutz can cook up a storm. Go get the stuff to make it today. It will surprise the recipient of you invite to dinner. We hope you’ll enjoy this recipe with a fine white Pinotage.

Serves:6 – Prep time:15 minutesCooking time:25 minutes

Stuff to make it

  • 20 mlcanola or olive oil or margarine
  • 1 small onion, chopped or 2 small leeks, well rinsed and sliced
  • 2 stalks celery, chopped
  • 1 medium sweet potato, peeled and cubed finely
  • 1 litre hot water
  • 55g packetwhite onion soup powder
  • 1 chicken stock cube
  • 2 boxes frozen haddock in cheese sauce (400 g), thawed in the fridge

How to make it

  • Gently sauté the onion, celery and sweet potato together in heated oil or margarine.
  • Mix the soup powder to a thick paste with a little cold water. Add in the hot water and pour it all into the vegetables, stirring until it thickens. Crumble and stir in the stock cube. Cover and simmer for 10 minutes until the potato is soft.
  • Slide the contents of the fish pouches into the soup. Loosely break up the fish pieces into chunks, and stir in the sauce, cooking gently until the fish is cooked through.
  • Check seasoning and serve with a fresh crunchy French bread slathered with real butter and a crisp green salad.

Hints and Tips

  • Suggested seasonings: fish spice, freshly ground black pepper, dried


Buon Appetito

Eric and The Klutz


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