Smoked haddock & sweetcorn chowder with herby garlic bread

Smoked haddock & sweetcorn chowder with herby garlic bread

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(6 ratings)

Prep: 30 mins Cook: 35 mins


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 and extra info

Nutrition: per serving

  • kcal807
  • fat43g
  • saturates23g
  • carbs71g
  • sugars19g
  • fibre6g
  • protein35g
  • salt4.3g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g streaky bacon, chopped
  • 200g potato, chopped into small pieces



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 400ml chicken stock
  • 300g smoked haddock, skinned and cut into 1cm pieces
  • 325g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

For the herby garlic bread

  • 1 baguette
  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 garlic cloves, crushed
  • small pack flat-leaf parsley, finely chopped


  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.

  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.

  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.

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Comments, questions and tips

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3rd Mar, 2015
Just made this without the garlic bread. Very easy, very tasty and me and my children loved it.
20th Feb, 2014
I've been making a version of this for years and it's delicious. I always include two or three stalks of finely sliced celery, a teaspoon of mild curry powder and two cloves of crushed garlic and sweat those along with the onions. I use a can of low fat evaporated milk and an extra can of creamed corn in place of the fresh milk. The end result is thick, creamy and tastes quite decadent but it's actually very good for you. Sometimes I substitute the fish for leftover cooked chicken and that works equally well.
13th Nov, 2013
A lovely winter warmer! Easy recipe and super easy. Used shop bought garlic bread
24th Sep, 2013
The chowder is absolutely delicious, the garlic bread however is a different story. Very time consuming, quite fiddly, and not as good as shop bought.
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13th Oct, 2013
Forget the Garlic Bread... Try some really fresh crusty bread with butter, and serve with 'Spinach'... Gorgeous
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