Creamy Corn and Smoked Haddock Chowder recipe
information
Preparation time: 10 min, Cooking time: 35 min, Cals per serving: 560
ingredients
25 g (1 oz) butter
1 small onion, finely chopped
330 g can sweetcorn
375 g can creamed sweetcorn
750 ml (1 1/4 pt) milk
450 g (1 lb) potatoes , peeled and roughly chopped
350 g (12 oz) smoked haddock ,skinned
diced tomato and fresh thyme to garnish
1 small onion, finely chopped
330 g can sweetcorn
375 g can creamed sweetcorn
750 ml (1 1/4 pt) milk
450 g (1 lb) potatoes , peeled and roughly chopped
350 g (12 oz) smoked haddock ,skinned
diced tomato and fresh thyme to garnish
method
1. Melt the butter in a large pan and gently fry the onion for about 5 minutes until transparent. Add all the sweetcorn, milk and potatoes and season with black pepper. Bring to simmering point and continue to cook over a low heat, stirring occasionally, for about 20 minutes or until the potato is tender.
2. Cut the fish into large pieces, add to the chowder and simmer for another 3 minutes. To serve, ladle the chowder into warm bowls and garnish with the tomato and thyme.
2. Cut the fish into large pieces, add to the chowder and simmer for another 3 minutes. To serve, ladle the chowder into warm bowls and garnish with the tomato and thyme.
serving amount
serves: 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
2 comments
| ||||||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
