Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder

Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder (Gluten-Free Recipe Analysis)

A traditional Scottish smoked haddock chowder.

Full recipe at www.christinascucina.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1704g

Ingredients

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1 lb smoked haddock (Stonington Seafood for great quality haddies)

1 lb (454g) Fish, Haddock, Smoked

454g
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20 oz (2 1/2 cups) whole milk

20 oz (567g) Milk, Whole, 3.25% Milkfat, With Added Vitamin D

567g
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1 oz (1/4 stick) good quality butter, like Kerrygold

1 oz (28g) Kerrygold, Reduced Fat Irish Butter

28g

Ingredients

PASTEURIZED CREAM, SALT.

May not be a complete representation of the selected category.

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8 oz (1 1/2 cups) diced onion or sliced leeks

8 oz (227g) Leeks, (bulb And Lower Leaf-portion), Raw

227g
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2 large potatoes, peeled and diced

2 Potato medium (2-1/4" to 3-1/4" dia) (426g) Potatoes, Flesh And Skin, Raw

426g
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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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chopped fresh parsley and a dash of heavy whipping cream, to serve

0.5 g (0.5g) Cream, Fluid, Heavy Whipping

0.5g