Creamy Corn and Smoked Haddock Chowder

Creamy Corn and Smoked Haddock Chowder

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Servings: 4
Calories: 504
Prep Time 10 minutes
Cook Time 35 minutes


  • 1 oz butter
  • 1 small onion finely chopped
  • 11 1/3 oz can sweetcorn
  • 13 oz can creamed sweetcorn
  • 1 1/4 pt milk
  • 1 lb potatoes peeled and roughly chopped
  • 12 oz smoked haddock skinned
  • diced tomato and fresh thyme to garnish


  • 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.
  • 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.
Calories: 504 kcal
Carbohydrates: 66 g
Protein: 35 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 96 mg
Sodium: 773 mg
Potassium: 1443 mg
Fiber: 7 g
Sugar: 17 g
Vitamin A: 941 IU
Vitamin C: 34 mg
Calcium: 236 mg
Iron: 3 mg
Ingredients Fish & Seafood, Haddock
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