Thick Smoked Haddock Chowder

Indulge in a creamy, hearty smoked haddock chowder that’s quick, delicious, and made with pantry staples. Ready in under 30 minutes, it’s perfect for a cozy meal.

Nutritional Info (per serving):

• Calories: 424 kcal
• Protein: 34g
• Carbohydrates: 32g (8g sugars)
• Fat: 17g (7g saturates)
• Fibre: 4g
• Salt: 1.7g

Ingredients:

• 25g butter
• 1 tbsp vegetable or sunflower oil
• 100g frozen chopped onion (or 1 medium onion, chopped)
• 20g plain flour
• 400ml milk
• 400ml just-boiled water
• 2 medium potatoes, peeled and cubed
• ¼ tsp salt
• Freshly ground black pepper
• 100g frozen sweetcorn kernels
• 125g frozen sliced leeks (or 1 medium leek, sliced)
• 4 x 90g frozen smoked haddock fillets
• 4 large free-range eggs (optional)
• Fresh flatleaf parsley, chopped (optional)

Method:

1. Cook Onion: Heat butter and oil in a pan. Add onion and cook until softened. Stir in flour.
2. Add Liquids: Mix milk and water. Gradually add to onions, stirring well.
3. Simmer Potatoes: Add potatoes, salt, and pepper. Bring to a boil, then simmer for 10-12 minutes.
4. Add Veggies: Stir in sweetcorn and leeks. Simmer gently.
5. Cook Haddock: Place haddock on top. Simmer for 10-15 minutes until fish is cooked. Remove fish and set aside.
6. Finish Soup: Stir in remaining milk and water. Simmer, seasoning as needed.
7. Poach Eggs (Optional): Poach eggs in simmering water for 3-4 minutes.
8. Serve: Ladle chowder into bowls. Top with haddock fillet and poached egg (if using). Garnish with parsley and serve with crusty bread.

Enjoy a bowl of comforting chowder that’s rich in flavor and perfect for any time of year!