Smoked Haddock and Sweetcorn Chowder

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Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of Smoked Haddock and Sweetcorn Chowder calories by ingredient

Introduction

This is great as a main supper dish, or a smaller portion willprovide a lovely lunch!
Cornflour can be replaced by arrowroot if unavailable and canned sweetcorn instead of frozen. This is great as a main supper dish, or a smaller portion willprovide a lovely lunch!
Cornflour can be replaced by arrowroot if unavailable and canned sweetcorn instead of frozen.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 3

Ingredients

Salad onions, 1 bunch, chopped

Potato, raw, 1 meduim (2 1/4" to 3-1/4" dia.) diced

Boiling water 2 cup (approx 450ml)

2 stock cubes disolved in the water

Smoked Haddock 500 grams cut into chunks

Milk, 1%, 2.5 cup (approx 480ml)

Cream Cheese, Fat Free, 75 grams

Yellow Sweet Corn, Frozen, 75 grams

Cornflour (UK), 3 tbspn

Parsley, handful, chopped

salt and pepper to taste

Directions

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.