Chunky Sweetcorn Haddock Potato Soup Recipes

CHUNKY SWEETCORN, HADDOCK & POTATO SOUP

Steps:

• Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
• Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

CHUNKY POTATO SOUP

Steps:

• In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;

ROASTED SWEET POTATO CORN CHOWDER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

HADDOCK AND POTATO CHOWDER

Steps:

• In a small saucepan, saute the bacon, onion and celery until vegetables are tender. Add the soup, water, pepper and salt. Bring to a boil; reduce heat. , Add haddock; cover and simmer for 8-12 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Serve with oyster crackers if desired.

DOWN EAST HADDOCK CHOWDER

Steps:

• Place fish, water and salt in large saucepan.
• Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
• Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
• Reserve until rest of soup is ready.
• Skim any foam off fish stock.
• Add potatoes, onion, celery and pepper; cover and bring to boil.
• Reduce heat and simmer until tender.
• Return fish to pan.
• Pour in milk and heat through without boiling.
• Taste and adjust seasoning.
• Swirl in butter.
• Transfer to heated tureen or soup bowls and serve immediately.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.