Smoked Haddock and Potato Chowder
Ingredients
- 500 g smoked haddock fillets
- 400 g waxy potatoes, diced
- 500 ml whole milk
- 400 ml fish stock
- 1 onion
- 200 g sweetcorn
- 100 ml double cream
- 30 g butter
- 15 g fresh chives, snipped
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 38.4 g
- Carbohydrate
- 35.1 g
- of which sugars
- 12.3 g
- Fat
- 24.4 g
- of which saturates
- 14.6 g
- Fibre
- 3.6 g
- Salt
- 5.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large saucepan over a medium heat and gently fry the diced onion for 5 minutes until soft but not coloured.
- 2
Add the diced potatoes, fish stock and milk, bring to a gentle simmer and cook for 12 minutes until the potatoes are just tender.
- 3
Nestle the haddock fillets into the liquid, cover and poach for 6–8 minutes until the fish flakes easily.
- 4
Lift the fish out, remove any skin and bones, then flake into large chunks.
- 5
Stir in the sweetcorn and cream and warm through for 2 minutes. Season carefully (the haddock is already salty).
- 6
Return the fish to the pot, scatter with chives, and serve with crusty bread.
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