Easy white bread
A great recipe for an electric breadmaker – or do it the traditional way
Chunky sweetcorn, haddock & potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 onionchopped
- 8 rashers smoked streaky baconchopped
- 3 medium potatoesdiced
- 1l vegetable stock
- 2 sweetcorncobs, kernels sliced off
- 500g skinless smoked haddockcut into bite-sized pieces
- 5 tbsp double cream
- small bunch parsleychopped
Nutrition: per serving
- kcal484
- fat27g
- saturates13g
- carbs27g
- sugars6g
- fibre4g
- protein35g
- salt4.4g
Method
step 1
Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
step 2
Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.
