Smoked haddock and sweetcorn chowder

Smoked haddock and sweetcorn chowder

A quick and easy chowder recipe that only costs around a fiver to make for four hungry mouths. If haddock doesn’t appeal, you could use mussels.

Smoked haddock and sweetcorn chowder

  • Serves icon Serves 4
  • Time icon Ready in 35 minutes

A quick and easy chowder recipe that only costs around a fiver to make for four hungry mouths. If haddock doesn’t appeal, you could use mussels.

Nutrition: per serving

Calories
427kcals
Fat
10.9g (5.5g saturated)
Protein
37.3g
Carbohydrates
48.6g (11.5g sugars)
Salt
2.9g

Ingredients

  • Small knob of butter
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 leek, washed and finely chopped
  • 3 medium potatoes, diced
  • 600ml milk
  • 200ml chicken or fish stock
  • 500g skinless smoked haddock, cut into 4cm pieces
  • 326g can sweetcorn, drained
  • Fresh flatleaf parsley, finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
  2. Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender.
  3. Meanwhile, put the fish and remaining milk in a separate pan and bring to the boil. Drain the liquor into the chowder. Set aside the fish.
  4. Stir the sweetcorn into the chowder and heat for 1 minute. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan and put over a gentle heat. Flake in the fish.
  5. Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.

Nutrition

Calories
427kcals
Fat
10.9g (5.5g saturated)
Protein
37.3g
Carbohydrates
48.6g (11.5g sugars)
Salt
2.9g

delicious. tips

  1. Replace the haddock with 1kg prepared live mussels. Cook in step 3 for 4-5 minutes, remove from the shells and return to the chowder at the end of step 4.

  2. To freeze: freeze at the end of step 4 for up to 1 month. Thaw and continue with the recipe.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

    1. Hi Alice, thank you for your comment. You are quite right the milk and stock shouldn’t be boiled together. We have amended the recipe to reflect this – sorry, it is an old recipe that we needed to update.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

September seasonal recipes

Easy sweetcorn fritters

These sweetcorn fritters, served with an avocado salsa, make a...

Save recipe icon Save recipe icon Save recipe

Bacon, potato and sweetcorn soup

This creamy bacon, potato and sweetcorn soup is so packed...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Cullen skink

A classic Scottish recipe, Cullen Skink is an easy traditional Scottish...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Smoked fish, leek and potato soup

This luxuriously creamy soup recipe, known as Cullen skink in...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.