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Smoked haddock, sweet potato and prawn chowder recipe

23 ratings

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
Healthy

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)

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
1330kj
316kcal 16%
Fat
13g 19%
Saturates
6g 30%
Sugars
9g 10%
Salt
1.8g 30%

of the reference intake
Carbohydrate 30g Protein 21.3g Fibre 4.2g

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 leeks for 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Tip in the potatoes and simmer for 15 minutes, or until tender.
Meanwhile, fry the bacon pieces 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.

See more Soup recipes