Smoked haddock & sweetcorn chowder with herby garlic bread

Smoked haddock & sweetcorn chowder with herby garlic bread

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This creamy fish soup with corn and potato will warm you up - serve with buttery homemade garlic baguette and plenty of parsley

Nutrition: per serving
NutrientUnit
kcal807
fat43g
saturates23g
carbs71g
sugars19g
fibre6g
protein35g
salt4.3g
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Ingredients

For the herby garlic bread

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.

  • STEP 2

    Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.

  • STEP 3

    Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.

Goes well with

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    Rating: 5 out of 5.6 ratings
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