Easy smoked haddock chowder
Serves 2
Easy
Prep:
Cook:
Ready in 35 minutes
A thick, satisfying warming winter chowder packed with fish and potatoes
Skip to ingredients
- 1 onionchopped
- 2 potatoesscrubbed and sliced
- 500ml vegetable stock
- 2 smoked haddockfillets, about 100g/4oz each, skinned and cut into chunks
- 418g can creamed corn
- 4 tbsp milkor to taste
- handful parsleychopped (optional)
Nutrition: per serving
- kcal555
- fat10g
- saturates3g
- carbs84g
- sugars0g
- fibre7g
- protein37g
- salt0.3glow
Method
step 1
Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk – if you like a thinner chowder, add more.
step 2
Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
