Sweetcorn & smoked haddock chowder

Sweetcorn & smoked haddock chowder

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(35 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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. While cow…

  • 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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magsross10
17th Oct, 2012
4.05
I found it a bit bland, so I added some vegetable stock. This improved the taste no end. Very hearty meal. Will make again
becstick
13th Oct, 2012
4.05
Not sure why this is classed as 'moderately easy' but maybe that's because I made this in the slow cooker. I sautéed the potatoes, onion, and replaced bacon for prosciutto ham, then put the mix into the slow cooker and followed as per recipe guide. Easy, simple cosy food.
jambo1956
29th Oct, 2011
Excellent soup, added a bit of cornflour to thicken...
njamurphy
12th Oct, 2011
5.05
Great dish! Easily made enough for three and very filling! I added some flour to thicken as advised by others and plenty of seasoning. Delicious! Great autumn dish, will definitely make again.
chris210's picture
chris210
7th Aug, 2011
5.05
Really simple, fast and tasty! I used fresh haddock and fish stock (out of veg), but will have frozen smoked haddock in the freezer in the future so I can make this. Makes me wish I was eating it for lunch by the Cornish coast.
phwiiii
21st Apr, 2011
3.05
i found it a bit bland and the soup too thin so it definately needs flour to thicken it up a bit and give it some depth.
malcam
17th Apr, 2011
5.05
I added some cornflour (corn starch), but other than that, this recipe was perfect. Filling, tasty and enough for three or four.
jackiewoolnough
6th Apr, 2010
4.05
This is a great store cupboard type recipe, so quick and easy, lovely with some tasty crusty bread
audrie57
18th May, 2009
sounds very nice, as i don't eat fish or vegetables so would cook for other half and he would love it with some chunky bread from the bakers
thegarybrough
19th Feb, 2009
5.05
Tasty and very easy. A very filling meal by itself and perfect for a cold night. I got three healthy portions out of it too.

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