Sweetcorn & smoked haddock chowder

Sweetcorn & smoked haddock chowder

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Method

  1. Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
  2. Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

Per serving

550 kcalories, protein 47g, carbohydrate 59g, fat 16 g, saturated fat 7g, fibre 4g, salt 3.92 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

  • 12 September 2008

    Frantic Flapjack rated and commented on this recipe

    3 stars

    This was quick and easy to make and actually served 3 large portions. Good comfort food.

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  • 15 January 2009

    Louise Robinson rated and commented on this recipe

    5 stars

    So easy and tasty!! Made it as a starter, but so substantial we didn't need anything else once we'd eaten this.

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  • 06 February 2009

    goofy commented on this recipe

    my name is thomas biggins this was very yummy

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  • 06 February 2009

    PoshPaws rated and commented on this recipe

    3 stars

    I found the recipe to be wonderfully tasty, but a bit thin and broth-like as opposed to being a full bodied chowder. The next time I make it, I'll include a tablespoon or so of flour in the mix prior to adding the milk and potatoes, just to thicken the "juice". We had it with lots of crusty baguette and it was scrummy. :-)

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  • 06 February 2009

    runnyeyes rated and commented on this recipe

    4 stars

    Used fresh smoked basa fish ..good value. The dish was excellent.

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  • Binder photo sjy

    06 February 2009

    sjy rated this recipe

    4 stars

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  • 11 February 2009

    Lisa rated and commented on this recipe

    4 stars

    Yummy! I think I would also like to try thickening slightly next time but lovely and tasty and there will definitely be a next time!

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  • 19 February 2009

    thegarybrough rated and commented on this recipe

    5 stars

    Tasty and very easy. A very filling meal by itself and perfect for a cold night. I got three healthy portions out of it too.

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  • 18 May 2009

    auds file commented on this recipe

    sounds very nice, as i don't eat fish or vegetables so would cook for other half and he would love it with some chunky bread from the bakers

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  • 23 July 2009

    Lulu Phongmany rated this recipe

    3 stars

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Ingredients

  • knob of butter
  • 2 rashers of streaky bacon , copped
  • 1 onion , finely chopped
  • 500ml milk
  • 350g potatoes (about 2 medium) cut into small cubes
  • 300g frozen smoked haddock fillets (about 2)
  • 140g frozen sweetcorn
  • chopped parsley , to serve
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Per serving

550 kcalories, protein 47g, carbohydrate 59g, fat 16 g, saturated fat 7g, fibre 4g, salt 3.92 g

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