Smoked haddock and potato chowder

Name: Smoked haddock and potato chowder
Total time: 45 min
Cuisine: British
Ingredients: 350g undyed smoked haddock fillet; 500g potatoes, peeled and cubed; 1 carrot, diced; 2 tbsp garlic infused oil; 400ml lactose free milk; 300ml water; 2 tbsp cornflour; 3 tbsp fresh chives, snipped; 1 bay leaf; 0.5 tsp ground black pepper

A creamy-tasting chowder with flakes of smoked haddock, soft potato and a little carrot, made with lactose free milk.

Time45 mins
LevelMedium
Costabout £2.13 a head

4 servings

Ingredients

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350 gundyed smoked haddock fillet
500 gpotatoespeeled and cubed
1carrotdiced
2 tbspgarlic infused oil
400 mllactose free milk
300 mlwater
2 tbspcornflour
3 tbspfresh chivessnipped
1bay leaf
½ tspground black pepper

Method

1
Put the haddock in a wide pan with the milk, water and bay leaf. Poach gently for 6 minutes until it flakes. Lift out the fish and keep the liquid.
6 min
2
Heat the garlic infused oil in a large pan. Add the potatoes and carrot and stir for 2 minutes.
2 min
3
Strain the poaching liquid over the vegetables. Simmer for 15 minutes until they are tender.
15 min
4
Mix the cornflour with 3 tablespoons cold water and stir it in. Simmer for 2 minutes until slightly thick.
2 min
5
Flake the fish, discarding skin and bones, and fold it in with half the chives. Season with pepper and serve with the rest of the chives.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.