Smoked Haddock Chowder

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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