Smoked Haddock and Sweetcorn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Salad onions, 1 bunch, chopped Potato, raw, 1 meduim (2 1/4" to 3-1/4" dia.) dicedBoiling water 2 cup (approx 450ml)2 stock cubes disolved in the waterSmoked Haddock 500 grams cut into chunksMilk, 1%, 2.5 cup (approx 480ml)Cream Cheese, Fat Free, 75 grams Yellow Sweet Corn, Frozen, 75 grams Cornflour (UK), 3 tbspnParsley, handful, choppedsalt and pepper to taste
Spary a large pan with 1 cal spray and fry off the onion and potato, gently for 10 mins so as not to brown.
Add the stock, bring to boil, reduce heat, cover and simmer for apprx 10mins until potato is almost cooked.
Add fish, cream cheese, sweetcorn, half the parsley and milk, simmer very gently until fish is almost cooked (a couple of mins).
Mix the cornflour with a small amount of water to dissolve, stir into soup. Cook gently, strring all the time until thickened. Season to taste.
Serve with rest of chopped parsley on top to garnish.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add the stock, bring to boil, reduce heat, cover and simmer for apprx 10mins until potato is almost cooked.
Add fish, cream cheese, sweetcorn, half the parsley and milk, simmer very gently until fish is almost cooked (a couple of mins).
Mix the cornflour with a small amount of water to dissolve, stir into soup. Cook gently, strring all the time until thickened. Season to taste.
Serve with rest of chopped parsley on top to garnish.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 410.1
- Total Fat: 4.0 g
- Cholesterol: 121.1 mg
- Sodium: 374.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.4 g
- Protein: 48.6 g
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