Sweetcorn & Smoked Haddock Chowder
Creamy Smoked Haddock and Potato Chowder offers a comforting blend of hearty flavors and creamy textures. This recipe combines the smokiness of haddock with the sweetness of corn, all simmered together in a rich and velvety milk base. Topped with a sprinkle of fresh parsley, this chowder is perfect for a cozy meal on chilly days.
— Constant Cookbook
Ingredients
- knob of butter
- 2 rashers of streaky bacon , copped
- 1 onion , finely chopped
- 500ml milk
- 350g potatoes (about 2 medium) cut into small cubes
- 300g frozen smoked haddock fillets (about 2)
- 140g frozen sweetcorn
- chopped parsley , to serve
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 550 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 3.92 milligram of sodium
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