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Sweetcorn & smoked haddock chowder

Sweetcorn & smoked haddock chowder

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Rating: 5 out of 5.51 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal550
fat16g
saturates7g
carbs59g
sugars18g
fibre4g
protein47g
salt3.92g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
IF YOU WANT TO USE A SLOW COOKER...

Heat the butter in a frying pan and cook the bacon, potatoes and onions until the onions are soft. Scrape into your slow-cooker, cover with milk and cook on High until the potatoes are soft- about 3 hours. Stir in the sweetcorn and sit the fish on top- cover and cook for another 20-30 mins until the fish flakes easily.

Recipe from Good Food magazine, September 2008

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Overall rating

Rating: 5 out of 5.51 ratings
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