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Smoked haddock chowder recipe

96 ratings

Jamie Oliver says, "People tend to think of fish as expensive, but there are plenty of cheap ways to enjoy it. Here, the combination of smoky fish, sweetcorn and creamy cottage cheese is unbelievably good. Try it!" See method

Serves 6
10 mins to prepare and 30 mins to cook
245 calories / serving
Healthy
Gluten-free

Ingredients

2 carrots
2 Maris Piper potatoes (500g)
2 leeks
½ a bunch of fresh flat-leaf parsley (15g)
2 rashers of higher-welfare smoked streaky bacon
olive oil
1 tsp smoked paprika, plus extra for dusting
500g frozen sweetcorn
300g undyed smoked haddock from sustainable sources, skin off, pin-boned
100g cottage cheese
cream crackers, to serve (optional)

Source of iodine, which supports normal functioning of the nervous system

Each serving contains

Energy
1035kj
245kcal 12%
Fat
5g 7%
Saturates
1g 6%
Sugars
4g 5%
Salt
0.8g 13%

of the reference intake
Carbohydrate 32.1g Protein 18.1g Fibre 4.8g

Method

Peel and roughly chop the carrots and potatoes into 2cm chunks. Trim, wash and slice the leeks to roughly the same size. Finely chop the parsley stalks, reserving the leaves in a bowl of cold water, then roughly chop the bacon.
Place a large pan over a medium heat with 1 tsp oil, add the bacon, fry for 2 mins, then throw in the chopped veg, parsley stalks and smoked paprika. Cook for 15 mins, or until softened, stirring regularly.
Add the sweetcorn with 1ltr of boiling water, then place the fish in the pan, bring to the boil and simmer for 15 mins.
Remove the pan from the heat and push the fish to one side. Dollop the cottage cheese to the other side of the pan, then blitz using a hand blender until smooth, along with a third of the soup. Gently stir back through, breaking the fish up into chunks. Taste and season with sea salt and black pepper.
Bring to the table and dish up, scattering over the reserved parsley leaves and an extra dusting of smoked paprika. Delicious served with cream crackers for crumbling over, if you like.

Jamie's healthier swap: "Instead of cream, I've used cottage cheese for a rich, velvety vibe with less fat."

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