Smoked haddock, sweet potato and prawn chowder recipe
A classic chowder with streaky bacon, prawns and chives, perfect for warming up on a cold evening. Chowder is a great way to eat fish, with its light, delicate flavour and readily available ingredients.
See method- Serves 6
- 45 mins
- 316 calories / serving
Ingredients
- 400g (13oz) undyed smoked haddock fillet
- 600ml (1pt) semi-skimmed milk
- 2 bay leaves
- 6 black peppercorns
- 1 tbsp olive oil, plus extra for frying
- 40g butter
- 1 onion, finely sliced
- 2 leeks, thinly sliced
- 25g (1oz) plain flour
- 400g (13oz) floury potatoes, cut into 2cm (3/4in) cubes
- 200g (7oz) sweet potato, cut into 2cm (3/4in) cubes
- 4 rashers of streaky bacon, finely chopped
- 50g (2oz) cooked cold-water prawns
- small bunch chives, snipped
- crème fraîche (optional)
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 316.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 1.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 30.0gProtein 21.3gFibre 4.2g
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Method
- Put the haddock in a pan with the milk, bay leaves, peppercorns and 300ml (1/2pt) cold water. Cover, bring to the boil and then gently simmer for 2 minutes. Turn of the heat and leave to stand for 5 minutes.
- Remove the fish from the pan with a slotted spoon. Flake into large chunks, discarding the skin and any bones; set aside. Strain the cooking liquid into a jug.
- Heat the oil and butter in a pan. Gently fry the onion and leeksfor 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Tip in thepotatoesand simmer for 15 minutes, or until tender.
- Meanwhile, fry the baconpieces in a little oil, until golden and crisp. Remove from the pan and drain on kitchen towel.
- Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of crème fraîche (if using), then scatter over the bacon and remaining chives.
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