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Smoked haddock chowder
- Janine Ratcliffe
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
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Spring onions and soft herbs give this creamy soup a summer lift
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Try our smoked haddock chowder, then discover seafood chowder, bacon and sweetcorn chowder, or spicy crab and sweetcorn chowder with avocado.
Smoked haddock chowder recipe
Ingredients
Nutrition
-
butter or oil
for frying
-
1 pack of smoky bacon lardons or pancetta
-
bunch of spring onions
-
200g new potatoes
peeled and cut into small pieces
-
500ml chicken stock
-
300g skinless smoked haddock fillets
cut into chunks
-
4 tbsp double cream
-
grating of nutmeg (optional)
-
handful of soft herbs (such as chives, dill or parsley)
chopped
-
crusty bread and butter
to serve
Nutrition: per serving
- kcal616
- fat42g
- saturates24g
- carbs17g
- sugars4g
- fibre4g
- protein40g
- salt3.7g
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Method
-
step 1
Heat a knob of butter or oil in a pan over what low-medium heat and cook the bacon for 5 mins. Add the spring onions and cook for a couple of minutes until softened. Add the potatoes and stock, bring to a simmer, then cook for 15 mins or until the potatoes are tender. Add the fish and gently simmer for 5 mins or until it flakes easily.
-
step 2
Stir in the cream, nutmeg (if using) and herbs, then ladle into warm bowls and serve with crusty bread and butter.
More ways with haddock.
Authors
Janine RatcliffeFood director
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