Chunky sweetcorn, haddock & potato soup

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• Rusty

  16 September 2011

  Rusty commented on this recipe

  Absolutely very, very tasty. I made this soup on a Friday as we are Catholic and now eating fish on Fridays has come back into our religion. I did leave the bacon out and it was really really good. Next time it will be on a Friday and will use bacon...watch this space for next comment.

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• gina

  01 October 2011

  gina rated and commented on this recipe

  

  j have now added this to my school menu they love it

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• mjane

  25 January 2012

  mjane rated and commented on this recipe

  

  fantastic - tasty and quick to make

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• Jackz210

  25 January 2012

  Jackz210 commented on this recipe

  Super tasty, very filling and quick to make. Was very pleased that my young boys enjoyed it. Will make again and again!!

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• supaluc

  10 July 2012

  supaluc rated and commented on this recipe

  

  This was gorgeous...had to make a few alterations as was trying to use up ingredients i already had in...swapped the onion for a leek, reduced the amount of stock and had to use un-smoked frozen cod but it really was fantastic. It's quite forgiving and you can throw in any nice veg for a bit more colour. Will definitely be making again and hopefully next time with all of the right ingredients :-)! p.s i served this with Jane Hornbys Cheddar and Sweetcorn Scones...10/10 http://www.bbcgoodfood.com/recipes/749706/cheddar-and-sweetcorn-scones

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Ingredients

• 25g butter
• 1 onion , chopped
• 8 rashers smoked streaky bacon , chopped
• 3 medium potatoes , diced
• 1l vegetable stock
• 2 sweetcorn cobs, kernels sliced off
• 500g skinless smoked haddock , cut into bite-sized pieces
• 5 tbsp double cream
• small bunch parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 25g butter
• 1 onion , chopped
• 8 rashers smoked streaky bacon , chopped
• 3 medium potatoes , diced
• 1l vegetable stock
• 2 sweetcorn cobs, kernels sliced off
• 500g skinless smoked haddock , cut into bite-sized pieces
• 5 tbsp double cream
• small bunch parsley , chopped

Per serving

484 kcalories, protein 35g, carbohydrate 27g, fat 27 g, saturated fat 13g, fibre 4g, sugar 6g, salt 4.4 g

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