Smoky Haddock Corn Chowder
- Number of Servings: 4
Ingredients
4 rashers of smoked streaky baconsmall bunch of spring onions250g red skinned potatoes4 corn on the cob300g smoked haddock (skin off and pin boned)3 fresh bay leaves3 sprigs fresh thyme1 litre chicken stock (made from oxo cubes)150ml Elmlea lower fat single cream200g cooked peeled prawns
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.
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.
Nutritional Info 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
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