Smoked Haddock & Sweetcorn Chowder With Herby Garlic Bread

This creamy fish soup with corn and potato will warm you up - serve with buttery homemade garlic baguette and plenty of parsley

• Cooking Time Prep 30 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  807

• Protein

  35g

• Carbs

  71g

• Fat

  43g

• Saturates

  23g

• Fibre

  6g

• Sugar

  19g

• Salt

  4.3g

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 100g streaky bacon, chopped
• 200g potatoes, chopped into small pieces
• 2 tbsp plain flour
• 600ml milk
• 400ml chicken stock
• 300g smoked haddock, skinned and cut into 1cm pieces
• 325g can sweetcorn, drained
• For the herby garlic bread
• 1 baguette
• 140g butter, softened
• 4 garlic cloves, crushed
• small pack flat-leaf parsley, finely chopped

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas