Smoked Haddock Chowder with Leeks and Sweetcorn

A hearty bowl of smoked haddock paired with sweet leeks, crunchy sweetcorn, and potatoes in a creamy poaching milk.

Healthy Seafood Corn Smoked Haddock Chowder

Estimated Nutrition

Calories

258

kcal / serving

1032 kcal total

Carbs

18g

per serving

72 g total

Fat

10g

per serving

40 g total

Protein

23g

per serving

92 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

one good slice

500

Milk

enough to cover the fish

NutsSeeds

handful

Thyme

tender fresh sprigs

piece

Bay Leaf

fresh

tsp

Black Peppercorn

a sprinkling

handful

Flat leaf Parsley

fresh, roughly chopped

Seafood

piece

Smoked Haddock Fillet

undyed

Vegetables

piece

Leek

medium, roughly sliced

piece

Corn-On-The-Cob

kernels removed

handful

New Potatoes

cut into bite-sized chunks

Method

Melt butter in a deep pan and sweat the leeks and thyme under greaseproof paper and a lid for ten minutes.

Add the corn kernels and potato chunks to the pan and cook for another ten minutes.

Place fish in a separate pan with milk, bay leaves, and peppercorns, then simmer gently for eight minutes.

Strain the poaching milk into the leek pan and add large chunks of the cooked fish.

Bring the chowder to a simmer and garnish with chopped parsley before serving.