SWEETCORN & SMOKED HADDOCK CHOWDER
Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder
Provided by Good Food team
Categories Dinner, Soup
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
- Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.
Nutrition Facts : Calories 550 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 3.92 milligram of sodium
SMOKED HADDOCK & SWEETCORN CHOWDER
This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
- Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
- To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
Nutrition Facts : Calories 342 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.5 milligram of sodium
HADDOCK & SWEETCORN SOUP
Make this creamy soup more substantial by serving with ham & mustard tartines
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 8
Steps:
- Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
- Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.
Nutrition Facts : Calories 360 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.63 milligram of sodium
FISH AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the stock in small pot over medium heat.
- In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
- While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
HADDOCK AND POTATO CHOWDER
When we bought a set of pots and pans about 30 years ago, we found a recipe book containing this gem stashed in the box. Living in New England, we love fish in any dish, and we especially enjoy this chowder when there's a chill in the air. -Margaret Jean, Ayer, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285 calories, Fat 13g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 883mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.
HADDOCK CHOWDER
"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
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.
CHUNKY SWEETCORN, HADDOCK & POTATO SOUP
Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium
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