Smoked haddock chowder

Smoked haddock chowder

Cubes of tender potato make this rich, creamy soup wonderfully thick and satisfying.

By , 21 September 2015
Smoked haddock chowder
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.29 per serving
Nutritional Info
Each 435g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1729KJ 413KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 397kJ/95kcal.
  • 450g smoked haddock fllets
  • 500ml whole milk
  • 1 bay leaf
  • 1 sprig thyme
  • 40g butter
  • 1 small onion, chopped
  • 1 stick celery
  • 1 leek, trimmed and chopped
  • 450g potatoes, peeled and cut into small cubes
  • 175g frozen sweetcorn
  • 1 level tbsp cornflour, mixed with 1-2 tbsp cold water
  • Chopped parsley, to serve
  • Crusty bread, to serve
  • Put the smoked haddock in a large pan with the milk, bay leaf, thyme and 300ml water. Heat slowly until simmering, then partially cover the pan and simmer for 3 minutes. Keep an eye on it to make sure it doesn’t boil over. Remove from the heat and leave in the covered pan for 10 minutes.

  • Meanwhile, melt the butter in another large pan and add the onion, celery and leek. Stir until all the pieces are coated, then cover the vegetables with a round of greaseproof paper. Put a lid on the pan. Cook over a very low heat for 5 minutes. Remove the paper, add the potato cubes and stir together. Replace the paper and cook for another 5 minutes.

  • Strain the haddock through a colander into a large bowl. Reserve the liquid. Discard the thyme, bay leaf and haddock skin. Flake the fish and set aside.

  • Add the reserved fish liquid, plus the sweetcorn, to the vegetables. Bring to the boil, cover and simmer for 10 minutes, or until the potato is tender.

  • Return the fish to the pan and heat through. Stir the cornflour into the soup. Heat until simmering again.

  • Sprinkle with parsley and serve with bread, if you like.