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

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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

Ready in 30 mins

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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