Smoked haddock and sweetcorn chowder
- March 2008
- Serves 4
- Ready in 35 minutes
A quick and easy chowder recipe that only costs £4.96 to make for four hungry mouths. If haddock doesn’t appeal, you could use mussels.
- 10.9g (5.5g saturated)
- 48.6g (11.5g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.
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.
To freeze: freeze at the end of step 4 for up to 1 month. Thaw and continue with the recipe.
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