How To Make Sweetcorn & Smoked Haddock Chowder
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 500ml vegetable broth
- 200g sweetcorn kernels
- 250g smoked haddock, cooked and flaked
- 200ml heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook until softened.
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Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
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Stir in the sweetcorn and smoked haddock. Cook for an additional 5 minutes.
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Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
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Stir in the heavy cream and season with salt and pepper to taste. Cook for another 5 minutes.
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Serve the chowder hot, garnished with fresh parsley.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 80mg
- Sodium : 900mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 18g
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