Haddock and Corn Chowder


Haddock and Corn Chowder

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tip ~


450g / 1lb old potatoes, peeled and cut into 1 inch dice

225g / 8oz onion, thinly sliced

50g / 2oz butter

2.5ml / ½ tsp chilli powder

600ml / 1 pint fish stock

568ml / 1 pint milk

Salt and pepper

225g / ½lb fresh haddock fillet

225g / ½ lb smoked haddock fillet

298g / 10oz can creamed style sweetcorn

125g / 4oz peeled prawns

Chopped parsley


  • Heat the butter in a large saucepan. Add all the vegetables and the chilli powder and stir the mixture over a moderate heat for 2 - 3 minutes.
  • Pour in the stock and milk with a little seasoning. Bring to the boil, cover and simmer for 10 minutes.
  • Meanwhile, skin the smoked and fresh haddock fillets and then divide the flesh into fork sized pieces, discarding all the bones.
  • Add the haddock to the pan with the corn. Bring back to the boil, cover and simmer until the potatoes are tender and the fish begins to flake apart. Skim.
  • Stir in the prawns with plenty of parsley. Adjust seasoning.