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    Simple Smoked Haddock Chowder

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    Simple Smoked Haddock Chowder

    Serve this flavour-packed haddock chowder with rustic brown bread rolls for a satisfying meal in a bowl.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 25g unsalted butter
    • 1 onion, chopped
    • 4 rashers smoked back bacon, chopped
    • 450ml semi-skimmed milk
    • 300g tub fresh Joubère Fish Stock
    • 225g potato, peeled and cut into 1cm cubes
    • 195g can Waitrose Sweetcorn, drained
    • 450g undyed traditionally smoked haddock fillet (from the fish service counter), skinned and cut into 4 pieces
    • 100g bag Waitrose Spinach Salad


    1. Melt the butter in a large pan and cook the onion for 3 minutes. Add the bacon and cook for a further 3 minutes until browned.
    2. Add the milk and stock, stir in the potatoes then bring to the boil. Season well with freshly ground black pepper, cover and simmer for 10 minutes, or until the potatoes are tender.
    3. Stir in the sweetcorn and add the haddock. Cover and simmer gently for 8-10 minutes, or until the fish starts to flake. Stir in the spinach and serve immediately.

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    Cook's tips

    Do not add salt to the soup as the bacon and haddock are already salty.


    Average user rating

    4 stars