Smoked haddock chowder

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olive magazine

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Recipe by olive magazine

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1. Cook the leek and onion in a large pot with a knob of butter for about 5 minutes until they start to soften. Add the potatoes, milk and vegetable stock. Bring to the boil then reduce to a simmer, cover and cook gently for about 10-15 minutes or until the potatoes are tender.
2. Drop in the haddock and prawns and simmer for a further 2-3 minutes to cook the haddock and heat the prawns. Season, add the chopped parsley, and serve in deep bowls with crusty bread.

Know-how

You can make the base of this soup in advance. Take it with you, add the haddock and prawns and reheat.

Per serving

205 kcalories, protein 28.3g, carbohydrate 15.3g, fat 3.8 g, saturated fat 1.7g, fibre 2.4g, salt 3.29 g

Latest comments and suggestions

• Babybonce

  01 November 2007

  Babybonce commented on this recipe

  Delicious! I have made this an number of times now and it's always better everytime. The only thing I would say is the fish and prawns can make it quite costly to make but if you are an ardent fish lover like I am it really is worth it!

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• Babybonce

  01 November 2007

  Babybonce commented on this recipe

  Delicious! I have made this an number of times now and it's always better everytime. The only thing I would say is the fish and prawns can make it quite costly to make but if you are an ardent fish lover like I am it really is worth it!

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• Babybonce

  06 November 2007

  Babybonce rated this recipe

  

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• welshy

  11 December 2007

  welshy rated and commented on this recipe

  

  High in flavour and oozes freshness. A delightful treat for smoked haddock lovers! I will be making this again tonight. :o)

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• lecayla

  07 March 2008

  lecayla rated and commented on this recipe

  

  Made this loads of times and everyone that's tried it has taken the recipe.Doesn't really serve 6 though except as a starter.Fresh prawns work well in it too.

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• Vincent

  23 March 2008

  Vincent commented on this recipe

  Half smoked (natural) and half ordinary haddock and prawns - delicious recipe - had chowder in many hotels around Ireland but would not hold a candle to this recipe. First time my wife ever tried chowder and thought it was brill!! Definitely recommend this!

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• AnnieH

  08 July 2008

  AnnieH rated and commented on this recipe

  

  I have also made this many times and it's a big fish favourite of ours - especially in the winter served with crusy bread. I didn't feel the need to change anything in the recipe as it's perfect as it is.

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• Ellie

  06 November 2008

  Ellie rated and commented on this recipe

  

  delicious I also added some mussels served with crusty bread. a meal in itself

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• tindafood

  11 November 2008

  tindafood commented on this recipe

  Yum Yum. Liked this recipe very much. I added a few peas at the end to give it some more sweetness. Very simple and quick.

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• Rebecca

  24 January 2009

  Rebecca rated and commented on this recipe

  

  It especially good if you eat it a day after it is made

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• she she

  18 November 2009

  she she commented on this recipe

  This is delicious, replaced a cheap white fish with prawns and was still yummy. Whole family loved it.

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• Nomsily

  18 November 2009

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Ingredients

• 3 leeks , sliced
• 1 onion , sliced
• butter
• 3 medium potatoes , diced
• 400ml milk
• vegetable stock , fresh, cubes or concentrate, made up to 400ml
• 500g skinless smoked haddock fillet, cut into bite-sized pieces
• 200g cooked, peeled prawns
• 1 small bunch parsley , roughly chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 3 leeks , sliced
• 1 onion , sliced
• butter
• 3 medium potatoes , diced
• 400ml milk
• vegetable stock , fresh, cubes or concentrate, made up to 400ml
• 500g skinless smoked haddock fillet, cut into bite-sized pieces
• 200g cooked, peeled prawns
• 1 small bunch parsley , roughly chopped

Per serving

205 kcalories, protein 28.3g, carbohydrate 15.3g, fat 3.8 g, saturated fat 1.7g, fibre 2.4g, salt 3.29 g

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