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Smoked haddock chowder with baguette croutes

We've made a thick, creamy potato and fish chowder with zingy lemon, smoky fish, fresh tomato and sweet kernels of corn. It's really filling so perfect for healthy eating!

Ingredients & RecipePrint


  • 1 leek
  • 2 large potatoes
  • 2 naturally smoked haddock fillets, skin removed
  • fish stock (1litre)
  • 1 bay leaf
  • skimmed milk (100ml)
  • small tin of sweetcorn (198g tin)
  • 1 lemon
  • 2 fresh plum tomatoes
  • 1 small French baguette
  • a handful of fresh parsley


preheat the oven to 180ÂșC.
slice the leek and wash well in cold water, then peel and dice the potatoes.
heat a glug of olive oil in a deep saucepan and chuck in the leek and potatoes.
fry until the leeks soften, add the fish stock and bay leaves then bring to a simmer for 15 minutes.
place the fish into a pan with the milk.
heat gentle and poach for a couple of minutes to just cook the fish.
cut the baguette into thin slices and lay out on a baking tray. Drizzle with a little oil and bake in the oven for 5 minutes.
strain the fish through a sieve, letting the milk fall into the soup beneath.
blitz the soup until smooth, using a stick blender or heat resistance liquidizer.
return the soup to the saucepan and add the sweetcorn.
deseed and dice the fresh tomatoes and add to the soup with the zest and juice of the lemon and the poached fish.
chop the parsley finely.
serve the soup in bowls with a couple of croutes and a scattering of parsley.
serves 4

Smoked haddock chowder with baguette croutes

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