Fresh & Light Chowder
In this comforting and flavorful fish chowder recipe, a blend of smoked and unsmoked haddock is combined with nutritious sweet potato, sweetcorn, and red lentils in a creamy broth infused with aromatic herbs. This hearty and nourishing dish is perfect to warm you up on cold days, especially when served with a side of crusty bread for a satisfying meal. Enjoy the rich flavors and wholesome ingredients in every spoonful of this delicious chowder.
— Constant Cookbook
Ingredients
- 100g smoked haddock fillets and 100g unsmoked, skin on
- 500ml skimmed milk
- 500ml vegetable stock
- 2 thyme sprigs
- 1 tsp vegetable oil
- 1 onion , finely chopped
- 1 garlic clove , finely chopped
- 1 leek , sliced
- 1 large sweet potato , diced
- 200g can sweetcorn in water, drained
- 50g red lentils
- small handful parsley , chopped
- crusty bread , to serve
Instructions
- Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
- Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender – I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 255 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.09 milligram of sodium
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