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    Smoked Haddock Chowder

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    Smoked Haddock Chowder

    Using mostly ingredients from the freezer, this soup makes an easy after-work supper on a chilly evening. Packed with fish and vegetables, and served with crusty bread, it is substantial enough for a main meal. And, being low in fat, it is Perfectly Balanced, too.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4


    • 550g pack Waitrose Frozen Traditional Smoked Haddock Fillets
    • 568ml semi skimmed milk
    • 25g butter
    • 1 small leek, trimmed, sliced and washed
    • 1 large onion, finely sliced
    • 175g frozen sweetcorn
    • 450g floury potatoes, such as Maris Piper, cut into small chunks
    • 2 tbsp frozen parsley
    • 4 tbsp reduced fat single cream


    1. Place the haddock fillets in a large frying pan. Add the milk and heat gently until bubbling around the edges. Poach for 3-5 minutes until the fish turns opaque.
    2. Melt the butter in a large pan and gently fry the leek for 5 minutes. Drain the fish, adding the milk to the leeks in the pan. Stir in the onions, sweetcorn, potatoes and 300ml cold water. Bring to a simmer and cook gently for 10 minutes until the potatoes and onions are tender.
    3. Flake the fish into chunky pieces, discarding the skin and any bones. Add the fish to the pan along with half the parsley and the cream. Heat through gently for 3 minutes. Season with plenty of freshly ground black pepper. Sprinkle with the remaining parsley and serve hot with crusty, grainy, brown bread.

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    Cook's tips

    Apart from the fish, the frozen ingredients in this dish can be used straight from the freezer so you do not have to worry about thawing them first


    Average user rating

    5 stars