Smoked haddock and potato chowder with chives
A thick, comforting chowder of smoked haddock, potato and carrot, made with lactose free milk.
- Time40 min
- LevelEasy
- Costabout £2.35 a head
Ingredients
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Method
- 1
Warm the oil in a large pan. Add the potatoes and carrots and stir for 3 minutes.
3 min - 2
Add the stock and bay leaf and simmer for 12 minutes until the vegetables are almost tender.
12 min - 3
Add the haddock and simmer gently for 5 minutes, then lift out, flake and discard the skin.
5 min - 4
Mix the cornflour with a little of the milk, then stir it in with the rest of the milk. Heat gently for 5 minutes until the soup thickens.
5 min - 5
Return the fish to the pan with the spinach and pepper. Warm for 2 minutes.
- 6
Serve in bowls scattered with 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.