Fish chowder is a hearty and filling soup that will warm you up on a chilly winter evening. Smoked haddock is great source of B vitamins which play an important role in cell metabolism, making this fish chowder good for you as well as delicious. This tasty smoked fish is also a source of lean protein, which helps to keep you feeling fuller for longer. This simple soup only has a handful of ingredients but has such great flavour. To keep costs low, try buying frozen smoked haddock fillets (we love the ones from Iceland) to make this fish chowder, and simply defrost before cooking. Chowder is a creamy soup that is usually made with potatoes, and can come in seafood and vegetarian variations. This thick soup is particularly popular in North America, and the name is thought to originate from the French word ‘chaudron’, meaning cauldron, after the large pot it is made in. This rich and creamy fish chowder is a great way to get kids to eat more fish, as the haddock is broken up through the flavour-packed broth. Serve this fish chowder with some crusty bread for the ultimate simple supper.
- 1tbsp olive oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 2 leeks, sliced
- 1ltr milk
- 4 potatoes, cubed
- 2tbsp instant thickening granules (we used McDougalls)
- 350g smoked haddock fillet, skinned
- 300g frozen sweetcorn
- 2tbsp parsley, chopped (optional)
Heat the oil in a large pan then add the onion, celery and leeks, and cook gently for 5 mins until softened.
Pour in the milk, add the potatoes and bring to the boil. Reduce the heat and simmer for 5 mins then stir in the thickening granules.
Add the smoked haddock and sweetcorn. Simmer for 7 mins or until the fish is tender. Scatter with parsley to serve, if you like.