Smoked haddock & sweetcorn chowder

Smoked haddock & sweetcorn chowder

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat10g
  • saturates5g
  • carbs30g
  • sugars9g
  • fibre5g
  • protein31g
  • salt2.5g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, chopped
  • 200g baby new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 500ml chicken stock
  • 400ml semi-skimmed milk
  • 300g frozen sweetcorn (or drained weight from a can)
  • 400g undyed smoked haddock fillets, skinless and boneless
  • small pack flat-leaf parsley, leaves only, chopped

Method

  1. Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.

  2. Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.

  3. To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.

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Comments, questions and tips

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dustybear
1st Feb, 2016
5.05
I found this really easy to make and tasty. I used vegetable stock and pureed half of the veg to give it a thicker creamier base. Will definitely make again.
ClaireC by the Sea's picture
ClaireC by the Sea
11th Jan, 2016
5.05
Forgot to rate!
ClaireC by the Sea's picture
ClaireC by the Sea
5th Jan, 2016
5.05
Scrumdiddlyumptious! First time making this and it won't be the last. I did tweek just slightly in that I used 400ml each of stock and of milk..wanted a thicker consistency but also wanted a splash of cream in at the end. I also gave generous helpings of black pepper and a sprinkling of celery salt for extra flavour. I had creamed sweetcorn in the cupboard so used this and only had frozen smoked haddock fillets, which I defrosted first. Very, very tasty for not a lot of effort. I think the flavour will improve the longer this stands, however this pan full won't last that long.
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