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Thick Smoked Haddock Chowder
Comfort in Every Spoonful
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:
- Cook Onion: Heat butter and oil in a pan. Add onion and cook until softened. Stir in flour.
- Add Liquids: Mix milk and water. Gradually add to onions, stirring well.
- Simmer Potatoes: Add potatoes, salt, and pepper. Bring to a boil, then simmer for 10-12 minutes.
- Add Veggies: Stir in sweetcorn and leeks. Simmer gently.
- Cook Haddock: Place haddock on top. Simmer for 10-15 minutes until fish is cooked. Remove fish and set aside.
- Finish Soup: Stir in remaining milk and water. Simmer, seasoning as needed.
- Poach Eggs (Optional): Poach eggs in simmering water for 3-4 minutes.
- 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!