Smoked haddock and sweetcorn chowder
A thick, comforting chowder with flaky smoked haddock, potato and sweetcorn, made with skimmed milk instead of cream.
- Time35 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion and celery for 6 minutes until soft but not brown.
6 min - 2
Add the potatoes and water, bring to the boil, then simmer for 10 minutes until nearly tender.
10 min - 3
Mix the cornflour with a splash of the milk until smooth. Pour in the rest of the milk and the cornflour mix, stirring.
- 4
Lay the haddock in the pan and add the sweetcorn. Simmer gently for 6 minutes until the fish flakes.
6 min - 5
Lift out the fish, remove the skin and flake it back into the pan. Stir in the pepper.
- 6
Cook for 2 more minutes until the chowder is thick and creamy looking. Scatter with parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.