© J Sainsbury plc 2020
Corn and haddock chowder
Delicious chowder in 15 minutes? It's all down to a clever cheat
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Ready in 15 minutes
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 335g skinless and boneless smoked haddock fillet, cut into chunks
- 325g tin of sweetcorn, drained
- 400g Maris Piper potatoes, mashed
- 400ml semi-skimmed milk
- 300ml vegetable stock
- 14g fresh flat-leaf parsley leaves, washed and roughly chopped
Method
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1
In a large saucepan, heat the oil and fry the onion for 1 minute. Add the haddock and half the sweetcorn, then fry for 5 minutes until the haddock is cooked through. Transfer a quarter to a bowl and set aside.
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2
Meanwhile, in a food processor, whizz together the mashed potato, remaining sweetcorn, milk and stock. Add to the pan with the haddock, along with half the parsley. Simmer until heated through.
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3
Divide between 4 bowls and top each with some of the reserved haddock, onion and sweetcorn. Top with the remaining parsley and season with freshly ground black pepper to serve.
