Haddock and sweetcorn chowder
https://www.coop.co.uk/recipes/haddock-and-sweetcorn-chowder
A beautifully warming soup — the smoky flavour of the fish goes well with the crunchy sweetcorn
-
Feeds
6
-
Ready in
1 hour
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
Share this recipe
Ingredients
- 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)
Method
- Heat the oil and butter in a pan and fry the pancetta for a couple of mins
- Add the leeks and chopped garlic and gently soften
- Dice the potatoes and add to the pan along with the sweetcorn and saffron, if using
- Pour over the stock and simmer for 1 hour, or until the are just cooked
- Purée half the mixture until smooth, put everything back into the pan and stir together
- Add the fish (skin removed) and the cream and cook on a low heat for 5-8 mins until the fish is just cooked
- Lift the haddock out and flake, then add to the soup
- Sprinkle with the chopped fresh herbs, if using
