Sweetcorn & smoked haddock chowder

Sweetcorn & smoked haddock chowder

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(40 ratings)

Prep: 10 mins Cook: 20 mins

More effort

Serves 2

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal550
  • fat16g
  • saturates7g
  • carbs59g
  • sugars18g
  • fibre4g
  • protein47g
  • salt3.92g
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Ingredients

  • knob of butter
    Butter

    Butter

    butt-err

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

  • 2 rashers of streaky bacon, copped
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 500ml milk

    Milk

    mill-k

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

  • 350g potato (about 2 medium) cut into small cubes
    Potato

    Potato

    po-tate-oh

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

  • 300g frozen smoked haddock fillets (about 2)
  • 140g frozen sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

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

  • chopped parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.

  2. Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

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Comments, questions and tips

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moirashaw1
27th Jun, 2020
5.05
Just love this recipe and made a few times now. I prefer fresh smoked haddock from my local fishmonger (Fantoosh Fish) rather than frozen. Used Jersey Royal potatoes and a small tin sweet corn. Followed recipe and always works a treat. Until I tried this recipe, I would order Cullen Skink(Scottish version of a chowder) if eating in a good fish restaurant, but happily make this at home now. So good! We eat this as a main meal with crusty bread.
Jen164
16th Jun, 2020
4.05
This is delicious, previous comments about needing fish stock I disregarded, really don’t think it needs it. Another comment that it was watery, rather than thicken with corn flour add more potato. I had less fish than required so added more potato, yummy, thumbs up from hubby.
Minoo's picture
Minoo
29th Sep, 2016
5.05
Loved this! Really easy to make and is a good use of frozen fish. My husband's not a fan of sweetcorn but he still really liked the soup, so it must be good! We had it as a main meal with just a bread roll on the side and it was really satisfying.
little_lady
6th Mar, 2016
5.05
Quick and easy, and full of flavour. Fresh smoked haddock and tinned sweetcorn worked just as well. Great served with garlic bread.
lizleicester
26th Jan, 2016
5.05
This is a delicious soup - in fact we had it as our main meal. I used fresh smoked haddock and unsweetened almond milk as it had to be dairy free.
jul34es's picture
jul34es
14th Dec, 2015
Just had this for tea with homemade brown bread which was very tasty
corrinamoore's picture
corrinamoore
16th Nov, 2015
4.05
Really quick and easy and very tasty too.....
lizzafezza
3rd Sep, 2015
4.05
I used fresh smoked haddock not frozen so only added it at the end. Tasty and quick and my children loved it.
Hannah_Melling
21st Apr, 2015
5.05
when i saw this aload of childhood memories came flooding back and i thought i would have to make it! Now it has become one of my sons favorite dishes!! Really really yummy and feel good food
bbelow
14th Oct, 2014
4.05
SImple just need to reduce the stock slightly as I prefer it thick. Be careful with your fish stock - some bought stocks are quite salty and this with the bacon could be a bit excessive for some. Very tasty and quick meal.

Pages

Charampritch
28th Jun, 2020
Can this be frozen once cooked? What if I use fresh instead of frozen, or is it OK to refreeze?
lulu_grimes's picture
lulu_grimes
1st Jul, 2020
Hi, As long as you cook something between defrosting it and freezing again then it's fine. If you use fresh then only cook it for a couple of minutes. Lulu
Brian 44
28th Jun, 2017
4.05
Added veg stock cube and corn flour, also changed potato for leek. Came out really well and will make again.
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