Creamy Smoked Haddock Chowder
Ingredients
- 500 g smoked haddock fillets
- 400 g floury potatoes
- 1 onion
- 600 ml whole milk
- 100 ml double cream
- 30 g butter
- 200 g sweetcorn
- 15 g fresh chives
Nutrition (per serving)
- Calories
- 532 kcal
- Protein
- 38.8 g
- Carbohydrate
- 36 g
- of which sugars
- 13.4 g
- Fat
- 25.3 g
- of which saturates
- 15.2 g
- Fibre
- 4.1 g
- Salt
- 4.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the potatoes into 1cm cubes. Finely chop the onion.
- 2
Melt the butter in a large saucepan over a medium heat. Soften the onion for 5 minutes, then add the potatoes and stir to coat.
- 3
Pour in the milk, bring to a gentle simmer and cook for 10 minutes until the potatoes are just tender.
- 4
Lay the smoked haddock fillets into the pan, cover and poach gently for 6–8 minutes. Lift out the fish, remove any skin and bones, and flake into large chunks.
- 5
Stir in the sweetcorn and double cream, return the flaked haddock to the pan and warm through for 2 minutes. Season with black pepper.
- 6
Ladle into bowls and scatter with snipped chives to serve.
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