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Haddock and sweetcorn chowder

Haddock and sweetcorn chowder


A beautifully warming soup — the smoky flavour of the fish goes well with the crunchy sweetcorn

  • Feeds 6 Feeds 6
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1698kj 406kcal
  • Fat
    High 34%
  • Saturates
    High 40%
  • Sugar
    Low 34%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • 1 tbsp Co-op olive oil
  • 10g Co-op unsalted butter
  • 100g Co-op pancetta
  • 2 leeks, finely sliced
  • 1 clove garlic, peeled and finely chopped
  • 450g potatoes, peeled
  • 400g frozen sweetcorn
  • Large pinch saffron (optional)
  • 300ml vegetable or chicken stock
  • 4 smoked haddock fillets
  • 125ml double cream
  • Large handful each fresh dill and coriander, chopped (optional)


  1. Heat the oil and butter in a pan and fry the pancetta for a couple of mins
  2. Add the leeks and chopped garlic and gently soften
  3. Dice the potatoes and add to the pan along with the sweetcorn and saffron, if using
  4. Pour over the stock and simmer for 1 hour, or until the are just cooked
  5. Purée half the mixture until smooth, put everything back into the pan and stir together
  6. Add the fish (skin removed) and the cream and cook on a low heat for 5-8 mins until the fish is just cooked
  7. Lift the haddock out and flake, then add to the soup
  8. Sprinkle with the chopped fresh herbs, if using

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