Smoked Haddock Chowder

A classic dish made in a healthier way missing out the butter and cream!


1 onion, chopped

1 clove garlic, crushed

2 potatoes, scrubbed and sliced (I like Albert Bartlett Elfe Potatoes for this dish)

 500ml / 18 fl oz low salt vegetable stock

2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks

418g can creamed corn

1 handful parsley, chopped

Freshly ground black pepper



Serves 2

  1. Put the onion, garlic and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for about 8 mins until the potatoes are soft, but still have a slight bite.

  2. Add the chunks of smoked haddock and the creamed corn

  3. Season with a little black pepper.

  4. Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork).

  5. Sprinkle over the parsley and serve