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Haddock and corn chowder


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Rate this recipe 2.9/5 (88 Votes)


  • 1 stalk celery
  • olive oil
  • 2 medium sized potatoes, peeled and cut into cubes
  • bunch of spring onions – finely chopped
  • 4 rashers smoked streaky bacon
  • 4 corn on the cob
  • 1 x 300g fillet of smoked haddock, skin off
  • 3 bay leaves
  • 3 sprigs of thyme
  • 1 litre vegetable or chicken stock (if vegetable use homemade)
  • 150ml single cream
  • 200g cooked peeled prawns
  • fresh parsley


Level of difficulty Average
Preparation time 15mins
Cooking time 13mins
Cost Average budget


Step 1

Slice the bacon and add to the saucepan with a splash of olive oil. Once golden, turn down the heat, add the spring onions, celery and stir.

Step 2

Add the potatoes to the pan after a few minutes, stirring often.

Step 3

Cut the kernels from the corn cob (place the cob upright on a tea towel and run a knife gently down each side. Use the tea towel to gather up the kernels which go everywhere!). Now add these kernels to the pan.

Step 4

Flake the smoked haddock into the saucepan (ensuring there aren’t any bones left in), adding the bay leaves, thyme and stock.

Step 5

Place the lid on the saucepan, bring to a gentle simmer and cook for 10-15 minutes.

Step 6

Turn the heat down low, remove the bay leaves and the thyme sprigs. Then, add the 150ml of single cream as well as the peeled prawns and stir well.

Step 7

If desired, use a potato masher to roughly mash half of the mixture before combining it all together again.

Step 8

Ladle into bowls and top with fresh parsley.

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