Chunky Sweetcorn Haddock Potato Soup Recipes

SWEETCORN & SMOKED HADDOCK CHOWDER

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.

HADDOCK & SWEETCORN SOUP

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.

HADDOCK CHOWDER

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.

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

SMOKED HADDOCK & SWEETCORN CHOWDER

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.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1" cubes.
• Bring water to a boil in large saucepan and add potatoes.
• Cook until tender and drain reserving liquid.
• Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
• Peel and finely chop onion and chives.
• Melt butter in saucepan over medium heat.
• Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
• Add flour to saucepan.
• Season with red pepper and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
• Stir well and add cheese and bacon.
• Simmer on low heat for 30 minutes, stirring frequently.
• Serve with fresh chives, cheese, and bacon.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.

SMOKED HADDOCK CHOWDER

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.