Smoked haddock & leek chowder

Latest comments and suggestions

• Ben Burdass

  03 April 2008

  Ben Burdass commented on this recipe

  I made this as a main using a little less fluid, and more leeks, then topping with the potatoes (slices as in a hot pot) and topped with some vintage cheddar. Very tasty.

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• Lynndie

  29 September 2008

  Lynndie rated and commented on this recipe

  

  lovely recipe very easy to do but very tasty.

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• Nancy

  09 February 2009

  Nancy commented on this recipe

  This is a really tasty soup. Really easy to make and perfect for a winters night, warmed me up good a proper. Will definitely make again.

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• Lynney

  07 March 2009

  Lynney rated and commented on this recipe

  

  This soup is really tasty and filling, I liquidised the soup before adding haddock and sweetcorn to disguise the leeks and potatoes from my fussy son! Definately recommend and will make again.

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• Michela

  09 June 2010

  Michela rated this recipe

  

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• susie-boo1

  22 November 2010

  susie-boo1 rated this recipe

  

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• Belkey

  26 October 2011

  Belkey rated and commented on this recipe

  

  Had this for supper last night and it was great. Only thing I changed was that I had some fresh corn on the cob to use up so cooked that first and stripped the kernals off before adding them to the soup. Also like the idea of using less liquid and using this as a base for fish pie.

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• Homestyle

  17 January 2012

  Homestyle rated and commented on this recipe

  

  So good! Made no changes at all, just plenty of freshly ground black pepper and a Knorr fish stock pot for the fish stock. Beautiful soup. Will be making this often.

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http://www.bbcgoodfood.com/recipes/2613/

http://www.bbcgoodfood.com/recipes/2613/

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Ingredients

• 600g natural (undyed) smoked haddock
• 500ml milk
• 1 tbsp olive oil
• 150g lardons (diced bacon), or chopped streaky bacon
• 2 sticks of celery , thinly sliced
• 3 medium leeks , washed and sliced
• 2 bay leaves
• 2 medium potatoes , peeled and diced into small cubes
• 500ml fish or chicken stock
• 125g frozen sweetcorn , thawed
• 142ml carton single cream
• 2 tbsp roughly chopped fresh parsley

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Difficulty and servings

Serves 4 (generously)

Preparation and cooking times

Ready in 30-40 mins

Ingredients

• 600g natural (undyed) smoked haddock
• 500ml milk
• 1 tbsp olive oil
• 150g lardons (diced bacon), or chopped streaky bacon
• 2 sticks of celery , thinly sliced
• 3 medium leeks , washed and sliced
• 2 bay leaves
• 2 medium potatoes , peeled and diced into small cubes
• 500ml fish or chicken stock
• 125g frozen sweetcorn , thawed
• 142ml carton single cream
• 2 tbsp roughly chopped fresh parsley

470 kcalories, protein 44g, carbohydrate 25g, fat 23 g, saturated fat 10g, fibre 4g, salt 4.77 g

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