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Smoked Haddock & Sweetcorn Chowder

This smoked haddock and sweetcorn chowder is a complete meal in one bowl. It's really simple to make and using frozen ingredients means you've got everything to hand when you need it.
Active Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 portions



  • Heat the oil in a medium-sized saucepan. Once hot, turn the heat down low and add the onions (100g). Fry for 5 minutes until softened, stirring them regularly to ensure that they don't burn.
  • While the onions are cooking chop the potatoes (400g) into bite-sized pieces.
  • Add the potatoes to the pan along with the milk (1 litre), bay leaves (2) and cloves (3). Bring to the boil and then simmer for 5 minutes.
  • Add the smoked haddock fillets and cook for 6 minutes. Remove them from the pan, remove the skin, flake the haddock into bite-sized pieces and return it to the pan. Add the sweetcorn (250g) and cook for a further 4 minutes.
  • Remove the bay leaves and cloves, season with salt and pepper and serve.


1 serving contains 1 portion of fruit and vegetables.


Serving: 1portion | Calories: 344kcal | Carbohydrates: 41.1g | Protein: 30.1g | Fat: 5.9g | Saturated Fat: 1.2g | Sodium: 920mg | Fiber: 3.2g | Sugar: 19.1g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Cuisine: American
Author: Charlotte Oates