Smoked haddock and sweetcorn chowder

Name: Smoked haddock and sweetcorn chowder
Yield: Serves 4
Cuisine: American recipes
Ingredients: Small knob of butter; 1 large onion, finely chopped; 1 celery stick, finely chopped; 1 leek, washed and finely chopped; 3 medium potatoes, diced; 600ml milk; 200ml chicken or fish stock; 500g skinless smoked haddock, cut into 4cm pieces; 326g can sweetcorn, drained; Fresh flatleaf parsley, finely chopped

Published: 29 Feb 08
Updated: 18 Mar 24

Test kitchen approved

A quick and easy chowder recipe that only costs around a fiver to make for four hungry mouths. If haddock doesn’t appeal, you could use mussels.

Serves 4
Ready in 35 minutes

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Ingredients

Small knob of butter
1 large onion, finely chopped
1 celery stick, finely chopped
1 leek, washed and finely chopped
3 medium potatoes, diced
600ml milk
200ml chicken or fish stock
500g skinless smoked haddock, cut into 4cm pieces
326g can sweetcorn, drained
Fresh flatleaf parsley, finely chopped

Method

Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender.
Meanwhile, put the fish and remaining milk in a separate pan and bring to the boil. Drain the liquor into the chowder. Set aside the fish.
Stir the sweetcorn into the chowder and heat for 1 minute. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan and put over a gentle heat. Flake in the fish.
Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.

Recipe from March 2008 Issue

Nutrition

Nutrition: per serving

Calories: 427kcals
Fat: 10.9g (5.5g saturated)
Protein: 37.3g
Carbohydrates: 48.6g (11.5g sugars)
Salt: 2.9g

delicious. tips

Replace the haddock with 1kg prepared live mussels. Cook in step 3 for 4-5 minutes, remove from the shells and return to the chowder at the end of step 4.
To freeze: freeze at the end of step 4 for up to 1 month. Thaw and continue with the recipe.

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