- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 807
- Fat Content: 43g
- Saturated Fat Content: 23g
- Carbohydrate Content: 71g
- Sugar Content: 19g
- Fiber Content: 6g
- Protein Content: 35g
- Sodium Content: 4.3g
Smoked haddock & sweetcorn chowder with herby garlic bread
Ingredients
- olive-oil - 1 tbsp olive oil
- onion - 1 onion, finely chopped
- streaky-bacon - 100g streaky bacon, chopped
- potato - 200g potato, chopped into small pieces
- plain-flour - 2 tbsp plain flour
- milk - 600ml milk
- chicken-stock - 400ml chicken stock
- smoked-haddock - 300g smoked haddock, skinned and cut into 1cm pieces
- sweetcorn - 325g can sweetcorn, drained
- baguette - 1 baguette
- butter - 140g butter, softened
- garlic-clove - 4 garlic cloves, crushed
- flat-leaf-parsley - small pack flat-leaf parsley, finely chopped
Instructions
- Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.
- Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.
- Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.
Christmas soup recipe for 4 people, takes only 35 mins; recipe has olive oil, onion, streaky bacon, potato, plain flour, milk, chicken stock, smoked haddock, sweetcorn, baguette, butter, garlic clove and flat-leaf parsley.
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