EASY SMOKED HADDOCK CHOWDER
A thick, satisfying warming winter chowder packed with fish and potatoes
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
- Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
Nutrition Facts : Calories 555 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
SMOKED HADDOCK & LEEK CHOWDER
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
Provided by Jo Pratt
Categories Lunch, Main course, Soup
Time 40m
Yield Serves 4 (generously)
Number Of Ingredients 12
Steps:
- Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
- Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
- Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.
Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 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
SMOKED HADDOCK AND PRAWN CHOWDER
Make and share this Smoked Haddock and Prawn Chowder recipe from Food.com.
Provided by KTPie
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Gently fry the onion and garlic until soft but not browned.
- Add the haddock, potatoes, milk and sweetcorn.
- Bring to simmering point and reduce heat.
- Cook for 20 minutes or until the potatoes have softened.
- Add prawns and warm through.
- Remove from heat and add parsley, salt and pepper.
- Serve with crusty bread.
Nutrition Facts : Calories 568.8, Fat 19.1, SaturatedFat 10.7, Cholesterol 153.4, Sodium 933.6, Carbohydrate 63.8, Fiber 6, Sugar 23, Protein 36.5
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
CREAMY SMOKED HADDOCK CHOWDER
A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too
Provided by Jenny White
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
- Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
- Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.
Nutrition Facts : Calories 386 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.63 milligram of sodium
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- Melt the butter in a large pan set over a medium heat. Add the spring onions and cook for 10 minutes until softened. Stir in the plain flour and cook for a minute, then gradually add the vegetable or fish stock, stirring to prevent lumps.
- Meanwhile, put the haddock fillets in a frying pan, skin-side up, cover with the semi-skimmed milk, then simmer for 6-8 minutes until the fish is cooked – it should be opaque and flake apart easily. Set aside on a plate, peel off the skin and flake into large chunks. Pour the poaching milk into the stock mixture with the sweetcorn, stirring over the heat to warm through.
- Transfer half the mixture to a blender/food processor and whizz until smooth. Return the mixture to the pan and add the fish. Taste, season and keep warm.
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