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Haddock and Broccoli Chowder

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Ingredients
  Spring onion 4 , sliced
  New potatoes 1 Pound, diced
  Fish stock/Water 1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)
  Skimmed milk 1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)
  Bay leaf 1
  Broccoli florets 8 Ounce, sliced (225 Grams Or 2 Cups)
  Smoked haddock fillets 1 Pound, skinned (450 Grams)
  Canned sweetcorn 7 Ounce, drained (198 Gram Or 1 Can)
  Black pepper To Taste
  Chopped spring onions 2 Tablespoon (To Garnish)
Directions

1. Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and simmer for 10 minutes.
2. Add the broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the sweetcorn.
3. Season the soup well with black pepper, then cover the pan and simmer for a further 5 minutes, or until the fish is cooked through. Remove the bay leaf and scatter over the spring onion. Serve hot, with crusty bread.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Broccoli

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 0.95 g4.8%

Trans Fat 0 g

Cholesterol 7.2 mg2.4%

Sodium 2362.5 mg98.4%

Total Carbohydrates 116 g38.8%

Dietary Fiber 12.1 g48.3%

Sugars 27.2 g

Protein 119 g238.2%

Vitamin A 156% Vitamin C 435.7%

Calcium 55.5% Iron 23.1%

*Based on a 2000 Calorie diet

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Haddock And Broccoli Chowder Recipe