Sweetcorn & smoked haddock chowder

Sweetcorn & smoked haddock chowder

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(33 ratings)

Prep: 10 mins Cook: 20 mins

More effort

Serves 2

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal550
  • fat16g
  • saturates7g
  • carbs59g
  • sugars18g
  • fibre4g
  • protein47g
  • salt3.92g
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Ingredients

  • knob of butter
    Butter

    Butter

    butt-err

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

  • 2 rashers of streaky bacon, copped
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 350g potato (about 2 medium) cut into small cubes
    Potato

    Potato

    po-tate-oh

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

  • 300g frozen smoked haddock fillets (about 2)
  • 140g frozen sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

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

  • chopped parsley, to serve
    Parsley

    Parsley

    par-slee

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

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.

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Comments, questions and tips

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lisawebber
11th Feb, 2009
4.05
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!
runnyeyes
6th Feb, 2009
4.05
Used fresh smoked basa fish ..good value. The dish was excellent.
poshpause's picture
poshpause
6th Feb, 2009
3.05
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. :-)
tombiggs
6th Feb, 2009
my name is thomas biggins this was very yummy
louiser19
15th Jan, 2009
5.05
So easy and tasty!! Made it as a starter, but so substantial we didn't need anything else once we'd eaten this.
Frantic Flapjack
12th Sep, 2008
3.05
This was quick and easy to make and actually served 3 large portions. Good comfort food.

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