Smoky Haddock Corn Chowder Recipes

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SMOKED HADDOCK & SWEETCORN CHOWDER WITH HERBY GARLIC BREAD



Smoked haddock & sweetcorn chowder with herby garlic bread image

This creamy fish soup with corn and potato will warm you up - serve with buttery homemade garlic baguette and plenty of parsley

Provided by Good Food team

Categories     Dinner

Time 1h5m

Number Of Ingredients 13

1 tbsp olive oil
1 onion , finely chopped
100g streaky bacon , chopped
200g potato , chopped into small pieces
2 tbsp plain flour
600ml milk
400ml chicken stock
300g smoked haddock , skinned and cut into 1cm pieces
325g can sweetcorn , drained
1 baguette
140g butter , softened
4 garlic cloves , crushed
small pack flat-leaf parsley , finely chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.
  • Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.
  • Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.

Nutrition Facts : Calories 807 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 4.3 milligram of sodium

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