We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Spring onion and haddock chowder
Serves: 4
Prep time: 5 minutesTotal time: 
Sponsored
Spring onion and haddock chowder
Serves: 4
Prep time: 5 minutesTotal time:
See more recipes
Ingredients
- 200g smoked haddock
- 400ml semi skimmed milk
- 1 tbsp Lurpak® Cooking Liquid
- 1 medium potato, peeled and diced into small cubes
- 4 spring onions, sliced
- 1 tbsp plain flour
- 400ml vegetable stock
- 50g sweetcorn
- 1 spring onion, sliced, to garnish
Step by step
-
Place the fish into a small shallow frying pan. Add the milk and poach on a low heat for 5 minutes turning half way through the cooking time.
-
In a deep saucepan add the Lurpak® Cooking Liquid to the pan. Add the diced potato and cook over a low heat for 2 minutes.
-
Add the spring onions and sauté for 1 minute.
-
Add the flour and stir well. Pour the cooking milk from the poached haddock slowly into the pan stirring all of the time.
-
Add the vegetable stock and sweetcorn. Bring to the boil and remove the pan from the heat. Gently flake the poached haddock into the pan.
-
Ladle the soup into 4 warm soup bowls and garnish with extra spring onions.