Smoked Haddock and Sweetcorn Chowder
Full of flavour and filling this soup will provide one of your 5-a-day.
Ingredients
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15g
Butter or olive spread
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150g
1 medium onion, peeled and finely chopped
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500g
2 medium floury potatoes, such as Maris piper, peeled and cut into small cubes
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450ml
Fish stock
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300g
Fresh or frozen sweetcorn
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450ml
Semi-skimmed milk
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450g
Skinless smoked haddock fillets, cut into bite sized pieces
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4 spring onions, finely chopped
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Black pepper to season
Special Equipment
N/A
Method
1. Melt the butter in a large saucepan, add the onion and cook over a gentle heat, stirring occasionally for 2-3 minutes. Add the potato and continue cooking for a further 2 minutes.
2. Add the fish stock, bring to the boil, reduce the heat, cover and simmer for about 10 minutes or until the potatoes are tender.
3. Add the sweetcorn and milk and continue to cook over a moderate heat for 5 minutes. Stir in the fish and cook for a further 5minutes. Garnish with spring onions.
Nutritional information (typical values per 100g):
Calories - 350
Fat - 8 g
Peparation Time - 10 minutes
Cook Time - 25 minutes
Serves - 4
Storage Info - Store in the fridge in an airtight container for 48 hours.
