Smoked haddock chowder

Smoked haddock chowder

  • Rating: 5 out of 5.11 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Total time
    • Ready in just over an hour
  • Easy
  • Serves 6

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

  • Freezable
Nutrition:
NutrientUnit
kcal363
fat14g
saturates6g
carbs40g
sugars0g
fibre4g
protein23g
salt3.42g
Advertisement

Ingredients

Method

  • STEP 1

    Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.

  • STEP 2

    Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.

  • STEP 3

    Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.11 ratings
Advertisement
Advertisement
  • Presto coffee

    New! Good Food Deal Get two bags of premium coffee beans for £20 + P&P

    Get offer
Advertisement

Sponsored content