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Creamy Corn and Smoked Haddock Chowder

Preparation time: 10 min, Cooking time: 35 min, Cals per serving: 560

ingredients

serves: 4
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

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.

What did you think?

5 people have helped to review this recipe. Thankyou!

Question
posted by Angie @ 04:12AM, 6/18/08
Does the haddock have to be cooked? I know it is smoked, but must I pre-cook it as well? Can I use the frozen kind that comes in the IJ box?
Bradford family recipe
posted by dan bradford @ 11:21AM, 7/20/08
This recipe is close to mine i love it with fresh haddock i have my own smoke house and vegi garden
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