Chunky sweetcorn, haddock & potato soup
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 5 out of 5.13 ratingsRate
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Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup
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Easy white bread
A star rating of 4.7 out of 5.700 ratings
Ingredients
Nutrition
Units:
MetricUS
-
25g butter
-
1 onion
chopped
-
8 rashers smoked streaky bacon
chopped
-
3 medium potatoes
diced
-
1l vegetable stock
-
2 sweetcorn
cobs, kernels sliced off
-
500g skinless smoked haddock
cut into bite-sized pieces
-
5 tbsp double cream
-
small bunch parsley
chopped
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Nutrition: per serving
- kcal484
- fat27g
- saturates13g
- carbs27g
- sugars6g
- fibre4g
- protein35g
- salt4.4g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, September 2011
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A star rating of 5 out of 5.13 ratings
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