American biscuits
They might be known as biscuits in America, but they taste like a savoury scone and are perfect for scooping up chowder sauce
Smoked haddock & sweetcorn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 onionchopped
- 3 celery stickschopped
- 200g baby new potatoeshalved
- 500ml chicken stock
- 400ml semi-skimmed milk
- 300g frozen sweetcorn(or drained weight from a can)
- 400g undyed smoked haddockfillets, skinless and boneless
- small pack flat-leaf parsleyleaves only, chopped
Nutrition: per serving
- kcal342
- fat10glow
- saturates5g
- carbs30g
- sugars9g
- fibre5g
- protein31g
- salt2.5g
Method
step 1
Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
step 2
Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
step 3
To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
