Smoked Haddock and Sweetcorn Chowder

Smoked Haddock and Sweetcorn Chowder served in a green bowl topped with parsley
  • 4 servings
  • Cook 35 minutes, 15 minutes to prepare
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  • 450g piece smoked haddock
  • 400ml milk
  • Knob of butter
  • 1 bunch spring onions, chopped
  • 1 stick celery, chopped
  • 1 large potato, peeled and diced
  • 1 leek, chopped
  • 600ml vegetable stock
  • 150g frozen sweetcorn
  • Small bunch parsley, finely chopped


1 Place the smoked haddock skin side up in a large frying pan and pour over the milk. Heat gently, not allowing the milk to boil, poaching the fish for about 5 – 7 minutes. Remove from the heat and set aside.

2 Heat the butter in a large saucepan, add the spring onions and cook for about 3 – 4 minutes until beginning to soften. Stir in the celery, potato and leek then cook for a further 3 minutes.

3 Add the vegetable stock and bring to a gentle simmer.

4 Strain the milk from the smoked haddock, set the fish aside and add the milk to the pan. Simmer for a further 15 – 20 minutes until the vegetables are very tender.

4 Remove the skin from the haddock and check for any bones. Flake the fish into chunky pieces.

5 Add the sweetcorn to the pan and heat through for a few minutes, then stir in the fish and parsley. Serve in warm bowls with ground black pepper.