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Smoked Haddock Chowder

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 28 grams Knorr Fish Stock Pot
  • 25 grams butter
  • 1 onion finely chopped
  • 1/2 teaspoon madras curry powder
  • 15 grams cornflour mixed to a paste with 1tbsp cold water
  • 50 ml double cream (optional)
  • 300 grams smoked haddock fillet cut into quarters
  • 4 baby leeks chopped blanched patted dry
  • 1 clove garlic
  • 1 bay leaf
  • 200 g canned sweetcorn
  • 3 hard-boiled eggs
  • 1 tbsp chopped coriander
  • pinch of paprika

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

316kcal

Energy (kJ)

1320kJ

Protein (g)

26.7g

Carbohydrate incl. fibre (g)

18.4g

Carbohydrate excl. fibre (g)

16.6g

Sugar (g)

3.1g

Fibre (g)

1.8g

Fat (g)

15.3g

Saturated fat (g)

7.8g

Unsaturated fat (g)

6.3g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

1.7g

Trans fat (g)

0.2g

Cholesterol (mg)

251mg

Sodium (mg)

1270mg

Salt (g)

3.17g

Vitamin A (IU)

746IU

Vitamin C (mg)

7.0mg

Calcium (mg)

85mg

Iron (mg)

2.53mg

Potassium (mg)

567mg

Total

1262kcal

5280kJ

107.0g

73.7g

66.5g

12.4g

7.2g

61.2g

31.1g

25.0g

18.1g

6.8g

0.9g

1004mg

5080mg

12.69g

2986IU

28.0mg

338mg

10.10mg

2267mg


  • 1 Heat the Flora Buttery in a saucepan. Add the onion and cook gently, stirring constantly for 3 minutes until softened but not browned. Add the garlic, curry powder and bay leaf, and cook gently for a further 1 minute, stirring ocasionally.
  • 2 Pour in the fish stock then add the cornflour paste a little at a time, whisking it in a little at a time. Bring back to the boil briefly.
  • 3 Stir in the Elmlea Double, the smoked haddock, leeks and sweetcorn.
  • 4 Simmer gently for 5-6 minutes until the fish is poached and the vegetables heated through.
  • 5 Ladle the soup into 4 bowls finishing each serving with a topping of hard-boiled egg and garnish with coriander and a sprinkle of paprika.