Smoked haddock chowder

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Good Food

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1. Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
2. Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

Creamed corn

Tins of creamed corn can be bought from supermarkets.

555 kcalories, protein 37g, carbohydrate 84g, fat 10 g, saturated fat 3g, fibre 7g, salt 0.3 g

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Ingredients

• 1 onion , chopped
• 2 potatoes , scrubbed and sliced
• 500ml vegetable stock
• 2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
• 418g can creamed corn
• 4 tbsp milk , or to taste
• handful parsley , chopped (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 1 onion , chopped
• 2 potatoes , scrubbed and sliced
• 500ml vegetable stock
• 2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
• 418g can creamed corn
• 4 tbsp milk , or to taste
• handful parsley , chopped (optional)

555 kcalories, protein 37g, carbohydrate 84g, fat 10 g, saturated fat 3g, fibre 7g, salt 0.3 g

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