Fresh & light chowder

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1. Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
2. Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender - I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.

255 kcalories, protein 20g, carbohydrate 40g, fat 3 g, saturated fat 1g, fibre 5g, salt 1.09 g

Latest comments and suggestions

• anna

  26 October 2009

  anna commented on this recipe

  Could the Haddock be substituted for something else? Not necessarily Fish. I like all the other ingredients in this recipe, but not the Haddock. Can someone help? Thanks

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• maginnisjan

  26 October 2009

  maginnisjan commented on this recipe

  Hi Anna, Is it the smoked Haddock that you would like to substitute? I think prawns would work well and change the dish, or even salmon. For unsmoked Haddock any white fish could work...

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• anna

  26 October 2009

  anna commented on this recipe

  Hi Maginnisjan, thanks for your suggestion. I'll definitely try it out. Thanks. Anna

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• PoshPaws

  27 October 2009

  PoshPaws commented on this recipe

  Or if you're just not keen on fish, try a pack of bacon cut into dice!

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• san01

  28 October 2009

  san01 rated and commented on this recipe

  

  Really tasty and surprisingly easy I also added frozen pawns near the end.

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• ella

  02 November 2009

  ella commented on this recipe

  This was a real winner with all my family...ideal for a cold evening!

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• kiwiislander

  17 November 2009

  kiwiislander rated and commented on this recipe

  

  Loved this - easy, and very filling.

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Ingredients

• 100g smoked haddock fillets and 100g unsmoked, skin on
• 500ml skimmed milk
• 500ml vegetable stock
• 2 thyme sprigs
• 1 tsp vegetable oil
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 1 leek , sliced
• 1 large sweet potato , diced
• 200g can sweetcorn in water, drained
• 50g red lentils
• small handful parsley , chopped
• crusty bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Low-fat, Super healthy

Ingredients

• 100g smoked haddock fillets and 100g unsmoked, skin on
• 500ml skimmed milk
• 500ml vegetable stock
• 2 thyme sprigs
• 1 tsp vegetable oil
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 1 leek , sliced
• 1 large sweet potato , diced
• 200g can sweetcorn in water, drained
• 50g red lentils
• small handful parsley , chopped
• crusty bread , to serve

255 kcalories, protein 20g, carbohydrate 40g, fat 3 g, saturated fat 1g, fibre 5g, salt 1.09 g

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