Chunky sweetcorn, haddock & potato soup

Chunky sweetcorn, haddock & potato soup

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(8 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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Emily Watson's picture
Emily Watson
8th Jan, 2020
so tasty!! added in some bay leaves too which was nice. Will make again. Used frozen smoked haddock and just needed cooking for a little longer but was so easy to make.
supaluc's picture
10th Jul, 2012
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
25th Jan, 2012
Super tasty, very filling and quick to make. Was very pleased that my young boys enjoyed it. Will make again and again!!
25th Jan, 2012
fantastic - tasty and quick to make
1st Oct, 2011
j have now added this to my school menu they love it
16th Sep, 2011
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.
4th Feb, 2020
Has anyone tried making this for weekly lunches and reheating? wondering if i should leave out the cream?
CassieBest's picture
5th Feb, 2020
Hi Sarah-b8, This recipe should be fine to reheat, even with the double cream. Just make sure you chill it down quickly after cooking, and heat until piping hot. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
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