Smoked Haddock And Sweetcorn Chowder Recipe

Name: Smoked Haddock And Sweetcorn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 knob butter; 1 onion large, finely chopped; 1 celery stick finely chopped; 1 leek washed and finely chopped; 3 potatoes medium, diced; 2 9/16 cups milk; 7/8 cup chicken stock; 1 1/8 pounds smoked haddock skinless, cut into 4cm pieces; 2 1/8 cups sweetcorn drained; parsley Fresh flatleaf, finely chopped

Servings: persons

1
Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
2
Stir in the potatoes and toss with the vegetables. Pour over 400ml of the milk and top up with the stock. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender.
3
Meanwhile put the fish and remaining milk in a separate pan and bring to the boil. Drain the liquor into the chowder. Set aside the fish.
4
Stir the sweetcorn into the chowder and heat for 1 minute. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan and put over a gentle heat. Flake in the fish.
5
Gently heat the chowder until hot and ladle into bowls. Garnish with parsley and serve immediately.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 knob butter, 1 onion large, finely chopped, 1 celery stick finely chopped, 1 leek washed and finely chopped, and more.

Yes, Smoked Haddock And Sweetcorn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Haddock And Sweetcorn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions