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Smoked Haddock Chowder

35 Minute Smoked Haddock Chowder. Similar to a Cullen Skink Scottish Soup, this is banging!

Serves: 4 Time: 35 minutes



  • 25g butter

  • 1 onion, chopped

  • 3 celery sticks, chopped

  • 200g baby new potatoes, halved

  • 500ml chicken stock

  • 400ml semi-skimmed milk

  • 300g frozen sweetcorn (or drained weight from a can)

  • 400g smoked haddock fillets, skinless and boneless

  • Small pack flat-leaf parsley, leaves only, chopped


  1. Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and saute gently for 10 mins until the onion is really soft.

  2. Throw in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then add the haddock fillets on top.

  3. Simmer very gently for 5 mins or until the haddock just starts to break up.

  4. To serve, stir in half of the parsley, pour into bowls and then sprinkle the remaining parsley on top!


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Rosie ❤️


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