Smoked Haddock, Corn and Potato Soup Recipe

Name: Smoked Haddock, Corn and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb smoked haddock (undied); 2 onions; 1 leek; 1 tablespoon olive oil; 1 pint skim milk; 2 large potatoes; 8 ounces sweetcorn; 1 pint water; 2 teaspoons vegetable stock; 2 teaspoons parsley; 2 teaspoons cornflour; 1 teaspoon mustard

Servings: persons

1 lb smoked haddock (undied)
2 onions
1 leek
1 tablespoon olive oil
1 pint skim milk
2 large potatoes
8 ounces sweetcorn
1 pint water
2 teaspoons vegetable stock
2 teaspoons parsley
2 teaspoons cornflour
1 teaspoon mustard

1
Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked.
2
Drain the fish, reserving the milk.
3
Flake the fish.
4
Saute the onions and leek in the oilve oil until golden.
5
Add the diced potatoes and continue to saute for 2 minutes.
6
Add the reserved milk, water.
7
mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft.
8
Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens.
9
It should have a slightly creamy texture.
10
Add the flaked haddock, corn and parsley and heat through.
11
You should add pepper to taste but salt is usually not needed as the smoked haddock is salty.
12
Other smoked fish could be substituted.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb smoked haddock (undied), 2 onions, 1 leek, 1 tablespoon olive oil, and more.

Yes, Smoked Haddock, Corn and Potato Soup 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.

Smoked Haddock, Corn and Potato Soup

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