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.
Try

IF YOU WANT TO USE A SLOW COOKER...

Heat the butter in a frying pan and cook the bacon, potatoes and onions until the onions are soft. Scrape into your slow-cooker, cover with milk and cook on High until the potatoes are soft- about 3 hours. Stir in the sweetcorn and sit the fish on top- cover and cook for another 20-30 mins until the fish flakes easily.

Per serving

550 kcalories, protein 47g, carbohydrate 59g, fat 16 g, saturated fat 7g, fibre 4g, sugar 18g, salt 3.92 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Frantic Flapjack

    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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  • Binder photo Louise Robinson

    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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  • Binder photo goofy

    06 February 2009

    goofy commented on this recipe

    my name is thomas biggins this was very yummy

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  • Binder photo PoshPaws

    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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  • Binder photo runnyeyes

    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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  • Binder photo Lisa

    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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  • Binder photo thegarybrough

    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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  • Binder photo auds file

    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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  • Binder photo Lulu Phongmany

    23 July 2009

    Lulu Phongmany rated this recipe

    3 stars

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  • Binder photo Tess McCourt

    02 February 2010

    Tess McCourt rated this recipe

    5 stars

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  • Binder photo lizzy

    17 March 2010

    lizzy rated this recipe

    5 stars

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  • Binder photo JackieWoolnough

    06 April 2010

    JackieWoolnough rated and commented on this recipe

    4 stars

    This is a great store cupboard type recipe, so quick and easy, lovely with some tasty crusty bread

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  • Binder photo Mal

    17 April 2011

    Mal rated and commented on this recipe

    5 stars

    I added some cornflour (corn starch), but other than that, this recipe was perfect. Filling, tasty and enough for three or four.

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  • Binder photo phwiiii

    21 April 2011

    phwiiii rated and commented on this recipe

    3 stars

    i found it a bit bland and the soup too thin so it definately needs flour to thicken it up a bit and give it some depth.

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  • Binder photo Chris

    07 August 2011

    Chris rated and commented on this recipe

    5 stars

    Really simple, fast and tasty! I used fresh haddock and fish stock (out of veg), but will have frozen smoked haddock in the freezer in the future so I can make this. Makes me wish I was eating it for lunch by the Cornish coast.

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  • Binder photo Nicola

    12 October 2011

    Nicola rated and commented on this recipe

    5 stars

    Great dish! Easily made enough for three and very filling! I added some flour to thicken as advised by others and plenty of seasoning. Delicious! Great autumn dish, will definitely make again.

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  • Binder photo jambo1956

    29 October 2011

    jambo1956 commented on this recipe

    Excellent soup, added a bit of cornflour to thicken...

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  • Binder photo Catherine

    07 January 2012

    Catherine rated this recipe

    4 stars

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  • Binder photo Becstick

    13 October 2012

    Becstick rated and commented on this recipe

    4 stars

    Not sure why this is classed as 'moderately easy' but maybe that's because I made this in the slow cooker. I sautéed the potatoes, onion, and replaced bacon for prosciutto ham, then put the mix into the slow cooker and followed as per recipe guide. Easy, simple cosy food.

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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, sugar 18g, salt 3.92 g

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