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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 508.3
  • Total Fat: 8.3 g
  • Cholesterol: 97.5 mg
  • Sodium: 426.5 mg
  • Total Carbs: 70.3 g
  • Dietary Fiber: 9.7 g
  • Protein: 38.4 g

View full nutritional breakdown of Smoky Haddock Corn Chowder calories by ingredient
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Smoky Haddock Corn Chowder

Submitted by: WAHZOE

Introduction

Adapted from Jamie Oliver's 30 minute meals book.

Using a lower fat single cream alternative instead of the full fat cream he suggests and substituting a chicken stock cube for the full fat fresh chicken stock he suggests.
Adapted from Jamie Oliver's 30 minute meals book.

Using a lower fat single cream alternative instead of the full fat cream he suggests and substituting a chicken stock cube for the full fat fresh chicken stock he suggests.

Number of Servings: 4

Ingredients

    4 rashers of smoked streaky bacon
    small bunch of spring onions
    250g red skinned potatoes
    4 corn on the cob
    300g smoked haddock (skin off and pin boned)
    3 fresh bay leaves
    3 sprigs fresh thyme
    1 litre chicken stock (made from oxo cubes)
    150ml Elmlea lower fat single cream
    200g cooked peeled prawns

Directions

Finely slice the bacon and put in a large saucepan which has been sprayed well with oil. Stir until golden.

Trim and finely slice the spring onions, add to the pan and stir, wash the potatoes and chop into 2cm chunks. Add to the pan and mix well.

Keep an eye on the pan, stirring often. Meanwhile put a clean t-towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels all the way round. Repeat with the rest of the cobs discarding the cores. Tip the kernels directly from the tea towel into the pan.

Add the smoked haddock to the pan with the bay leaves and leaves from the sprigs of thyme. Cover with chicken stock, then put the lid on and cook for 12 minutes.

Add 150ml elmlea single cream alternative and the peeled prawns to the chowder and stir well. Put the lid back on and turn the heat to low.

You can either leave the soup coarse and chunky, or use a potato masher to mash it up a bit and make it more silky or even blend the whole lot.

Serve with matzos or similar crackers and spicy tiger prawns.


Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.





TAGS:  Fish | Dinner | Fish Dinner |

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