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

Preperation 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.

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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Difficulty and servings

Moderately easy

Serves 2

Preperation 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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