Easy smoked haddock chowder
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
Ready in 35 minutes
A star rating of 4.5 out of 5.14 ratingsRate
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A thick, satisfying warming winter chowder packed with fish and potatoes
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
chopped
-
2 potatoes
scrubbed and sliced
-
500ml vegetable stock
-
2 smoked haddock
fillets, about 100g/4oz each, skinned and cut into chunks
-
418g can creamed corn
-
4 tbsp milk
or to taste
-
handful parsley
chopped (optional)
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Nutrition: per serving
-
kcal555
-
fat10g
-
saturates3g
-
carbs84g
-
sugars0g
-
fibre7g
-
protein37g
-
salt0.3g
low
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Method
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step 1
Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk – if you like a thinner chowder, add more.
-
step 2
Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
RECIPE TIPS
CREAMED CORN
Tins of creamed corn can be bought from supermarkets.
Recipe from Good Food magazine, October 2006
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A star rating of 4.5 out of 5.14 ratings
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