Smoked Haddock Chowder
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
26.7g
Energy (kJ)
1320kJ
Energy (kcal)
316kcal
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
107.0g
5280kJ
1262kcal
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
- 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