Thick Smoked-Haddock Chowder

A luxurious, quick fish chowder made with potatoes, sweetcorn, and leeks, topped with smoked haddock and poached eggs.

Dinner Quick Fish Seafood Frozen Ingredients

Estimated Nutrition

Calories

424

kcal / serving

1696 kcal total

Carbs

32g

per serving

128 g total

Fat

17g

per serving

68 g total

Protein

34g

per serving

136 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

400

Semi-Skimmed Milk

piece

Eggs

free-range

GrainsCereals

Plain Flour

Liquids

400

Water

just-boiled

NutsSeeds

0.25

tsp

Salt

piece

Black Pepper

freshly ground

handful

Flat leaf Parsley

roughly chopped for garnish

OilsFats

Sunflower Oil

Seafood

360

Smoked Haddock Fillets

frozen

Vegetables

100

Onion

frozen chopped or medium fresh

400

Potatoes

peeled and cut into 2cm cubes

100

Sweetcorn Kernels

frozen

125

Leeks

frozen sliced or medium fresh

Method

Heat butter and oil in a large frying pan and soften onions for 3 minutes.

Stir in flour then gradually add 700ml of liquid while stirring constantly.

Add potatoes and salt then simmer for 10 minutes until potatoes are almost tender.

Stir in sweetcorn and leeks then return to a gentle simmer.

Place haddock on top and simmer for 15 minutes until fish flakes easily.

Remove fish with a slotted spoon and keep warm while adding remaining liquid to the pan.

Poach eggs in barely simmering water for 4 minutes until whites are set.

Serve chowder in warm bowls topped with fish, poached eggs, and parsley.