Name: Smoked haddock & sweetcorn chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 25g butter; 1 onion chopped; 3 celery sticks chopped; 200g baby new potatoes halved; 500ml chicken stock; 400ml semi-skimmed milk; 300g frozen sweetcorn (or drained weight from a can); 400g undyed smoked haddock fillets, skinless and boneless; small pack flat-leaf parsley leaves only, chopped

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Smoked haddock & sweetcorn chowder

Smoked haddock & sweetcorn chowder

Miriam Nice

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.28 ratingsRate

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This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets

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Ingredients

Nutrition

Units:

MetricUS

25g butter
1 onion

chopped
3 celery sticks

chopped
200g baby new potatoes

halved
500ml chicken stock
400ml semi-skimmed milk
300g frozen sweetcorn

(or drained weight from a can)
400g undyed smoked haddock

fillets, skinless and boneless
small pack flat-leaf parsley

leaves only, chopped

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Nutrition: per serving

kcal342
fat10g

low
saturates5g
carbs30g
sugars9g
fibre5g
protein31g
salt2.5g

Method

step 1

Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
step 2

Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
step 3

To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.

Recipe from Good Food magazine, September 2015

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A star rating of 4.8 out of 5.28 ratings

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