How To Make Chunky Sweetcorn, Haddock & Potato Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 lb haddock fillets, skin removed and cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups sweetcorn kernels (fresh or frozen)
- 4 cups vegetable or fish stock
- 1 cup milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
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Add the diced potatoes and cook for 5 minutes, stirring occasionally.
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Pour in the vegetable or fish stock and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until the potatoes are tender.
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Add the sweetcorn and haddock chunks to the pot. Cook for another 5 minutes or until the fish is cooked through and flakes easily.
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Stir in the milk and season with salt and pepper to taste. Cook for an additional 2 minutes.
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Remove from heat and allow the soup to cool slightly. Use a blender or immersion blender to partially blend the soup, leaving some chunks of potatoes and fish.
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Serve the chunky sweetcorn, haddock & potato soup hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 310kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 60mg
- Sodium : 600mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 23g
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