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Servings 4
Calories 338 kcal
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins

Ingredients
 

  • 300 ml full fat milk
  • 400 water, roughly
  • 1 fish stock cube
  • 400 g natural smoked haddock fillet on the skin, (roughly)
  • 2 large potatoes, peeled and cut into 2cm pieces
  • 2 large leeks, finely chopped, then washed really well
  • 3 garlic cloves, peeled and chopped
  • 2 tbsp plain flour
  • 2 tbsp soft butter, heaped
  • salt and freshly ground black pepper
  • 4 tbsp fresh parsley, chopped
  • 200 g tin good quality sweetcorn, well drained
  • 100 double cream (optional)

Instructions
 

  • Place the milk, water and stock cube into a medium saucepan and bring to a simmer.
  • Add the haddock fillet and gently poach for 2 to 3 minutes to just cook it through. Then lift out with a slotted spoon and reserve.
  • Add the potatoes, leeks and garlic and gently simmer for 10-15 minutes until the spuds are cooked.
  • Meanwhile, flake the partially cooked fish off the skin, leaving it in nice chunks.
  • Mix the flour and butter really well together. Once the potatoes are cooked, whisk a little of the flour mixture in at a time to the simmering potatoes and leeks until they are nicely thickened. Cook for 1 minute.
  • Using a potato masher, gently crush half the potatoes. This gives the soup a broth-like texture.
  • Season well, then add the parsley, sweetcorn, cream and cooked haddock and stir through, and simmer for 30 seconds.
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Nutrition Facts
Smoked Haddock Sweetcorn & Leek Chowder
Amount per Serving
Calories
338
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
85
mg
28
%
Sodium
 
827
mg
36
%
Potassium
 
1183
mg
34
%
Carbohydrates
 
43
g
14
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword haddock
Course Fish, Soup
Cuisine American, ITV This Morning
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