Chunky sweetcorn, haddock & potato soup

Chunky sweetcorn, haddock & potato soup

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(3 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal484
  • fat27g
  • saturates13g
  • carbs27g
  • sugars6g
  • fibre4g
  • protein35g
  • salt4.4g
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  • 25g butter



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

  • 1 onion, chopped



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

  • 8 rashers smoked streaky bacon, chopped
  • 3 medium potatoes, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l vegetable stock
  • 2 sweetcorn cobs, kernels sliced off


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 500g skinless smoked haddock, cut into bite-sized pieces



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 5 tbsp double cream
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.

  2. Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

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Comments (5)

supaluc's picture

This was gorgeous...had to make a few alterations as was trying to use up ingredients i already had in...swapped the onion for a leek, reduced the amount of stock and had to use un-smoked frozen cod but it really was fantastic. It's quite forgiving and you can throw in any nice veg for a bit more colour. Will definitely be making again and hopefully next time with all of the right ingredients :-)!

p.s i served this with Jane Hornbys Cheddar and Sweetcorn Scones...10/10

jackz210's picture

Super tasty, very filling and quick to make. Was very pleased that my young boys enjoyed it. Will make again and again!!

janemcmacken's picture

fantastic - tasty and quick to make

ginabeans's picture

j have now added this to my school menu they love it

kathy2's picture

Absolutely very, very tasty. I made this soup on a Friday as we are Catholic and now eating fish on Fridays has come back into our religion. I did leave the bacon out and it was really really good. Next time it will be on a Friday and will use this space for next comment.

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