Haddock Sweetcorn Soup Recipes

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SMOKED HADDOCK & SWEETCORN CHOWDER



Smoked haddock & sweetcorn chowder image

This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets

Provided by Miriam Nice

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 9

25g butter
1 onion , chopped
3 celery sticks , chopped
200g baby new potatoes , halved
500ml chicken stock
400ml semi-skimmed milk
300g frozen sweetcorn (or drained weight from a can)
400g undyed smoked haddock fillets, skinless and boneless
small pack flat-leaf parsley , leaves only, chopped

Steps:

  • Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
  • Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
  • To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.

Nutrition Facts : Calories 342 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.5 milligram of sodium

CHUNKY SWEETCORN, HADDOCK & POTATO SOUP



Chunky sweetcorn, haddock & potato soup image

Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 9

25g butter
1 onion , chopped
8 rashers smoked streaky bacon , chopped
3 medium potatoes , diced
1l vegetable stock
2 sweetcorn cobs, kernels sliced off
500g skinless smoked haddock , cut into bite-sized pieces
5 tbsp double cream
small bunch parsley , chopped

Steps:

  • Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
  • Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

Nutrition Facts : Calories 484 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium

SWEETCORN & SMOKED HADDOCK CHOWDER



Sweetcorn & smoked haddock chowder image

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 8

knob of butter
2 rashers of streaky bacon , copped
1 onion , finely chopped
500ml milk
350g potato (about 2 medium) cut into small cubes
300g frozen smoked haddock fillets (about 2)
140g frozen sweetcorn
chopped parsley , to serve

Steps:

  • Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
  • Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

Nutrition Facts : Calories 550 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 3.92 milligram of sodium

HADDOCK & SWEETCORN SOUP



Haddock & sweetcorn soup image

Make this creamy soup more substantial by serving with ham & mustard tartines

Provided by Good Food team

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 8

3 medium potatoes , chopped
600ml full-fat milk
500ml hot fish stock
400g skinless smoked haddock fillet, cut into large chunks
200g broccoli , chopped
2 x 198g cans sweetcorn , drained
squeeze lemon juice
2 spring onions , thinly sliced

Steps:

  • Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
  • Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.

Nutrition Facts : Calories 360 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.63 milligram of sodium

HADDOCK CHOWDER



Haddock Chowder image

"Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal." -Eleanor Atteridg, Rolesville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 16

1/2 pound bacon strips, diced
1 large onion, chopped
2 medium carrots, sliced
1 bay leaf
2 whole cloves
1 medium potato, peeled and cubed
2 cups water
1/4 cup white wine or chicken broth
1 pound haddock fillets, cut into chunks
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
2 tablespoons cold water
1 cup half-and-half cream
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.

Nutrition Facts : Calories 475 calories, Fat 27g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 1394mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

DOWN EAST HADDOCK CHOWDER



Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories     Chowders

Yield 6 serving(s)

Number Of Ingredients 9

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
  • Reserve until rest of soup is ready.
  • Skim any foam off fish stock.
  • Add potatoes, onion, celery and pepper; cover and bring to boil.
  • Reduce heat and simmer until tender.
  • Return fish to pan.
  • Pour in milk and heat through without boiling.
  • Taste and adjust seasoning.
  • Swirl in butter.
  • Transfer to heated tureen or soup bowls and serve immediately.

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