Smoked haddock & sweetcorn chowder with herby garlic bread

Contains pork – recipe is for non-Muslims only
This creamy fish soup with corn and potato will warm you up – serve with buttery homemade garlic baguette and plenty of parsley

  • Prep:30 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 807
  • fat 43g
  • saturates 23g
  • carbs 71g
  • sugars 19g
  • fibre 6g
  • protein 35g
  • salt 4.3g


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 100g streaky bacon, chopped
  • 200g potatoes, chopped into small pieces
  • 2 tbsp plain flour
  • 600ml milk
  • 400ml chicken stock
  • 300g smoked haddock, skinned and cut into 1cm pieces
  • 325g can sweetcorn, drained
  • 1 baguette
  • 140g butter, softened
  • 4 garlic cloves, crushed
  • small pack flat-leaf parsley, finely chopped


  1. Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.

  2. Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.

  3. Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.

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