Fresh & light chowder

Fresh & light chowder

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(22 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
There's no need for shop-bought soup with this quick and nutritious recipe

Nutrition and extra info

  • Healthy


  • kcal255
  • fat3g
  • saturates1g
  • carbs40g
  • sugars15g
  • fibre5g
  • protein20g
  • salt1.09g
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  • 100g smoked haddock fillets and 100g unsmoked, skin on



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 500ml skimmed milk
  • 500ml vegetable stock
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 1 leek, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 large sweet potato, diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 200g can sweetcorn in water, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 50g red lentils
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • crusty bread, to serve


  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.

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Comments (32)

lauren_ricci's picture

Very tasty and it really is a light version of chowder. I used normal potato as thats all i had and didn't put leek or lentils in as didn't have any! Easy version of this classic and even better next day warmed up! A good 'base' recipe.

jahane's picture

This was gorgeous - so much lighter and less cloying than some chowders can be, whilst still being a satisfying dinner. I probably added a bit more haddock than it says here (just bought a fillet of each, didn't look at the weight) and used chervil instead of parsley as it's growing like crazy in my garden at the moment. Lovely, cheap and quick - a definite weeknight winner.

baltar's picture

I actually tried a vegetarian version of this without the Haddock (just the vegetables) and it turned out very well. Yummy and easy to make.

Frantic Flapjack's picture

This was really lovely. Full of healthy ingredients and tasted very good.

wilbert09's picture

Tasty easy to make ideal for a cold winter night

kiwiislander's picture

Loved this - easy, and very filling.

elinor86's picture

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

sbaigent's picture

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

poshpause's picture

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

annagrima's picture

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

nx_janellem's picture

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...

annagrima's picture

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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