When it comes to comfort food, a creamy soup is always a winner, especially when it’s loaded with tender haddock and sweet corn. Today we bring you a harmonious blend of these ingredients in a recipe that brings together smoked haddock and sweetcorn chowder. The haddock and golden corn compliment each other beautifully, the haddock’s smokey flavours infusing the soup with a unique taste profile.
The process of making this delightful soup start with the ingredients. You will need the following:
– ½ Tablespoon of vegetable oil
– 6 spring onions
– 1 Tablespoon of sweet smoked paprika
– 750 ml of vegetable stock
– 2 skinless and boneless smoked haddock fillets, about 225-250g in total
– 250 g pouch of microwave long grain rice
– 300 g of tinned or frozen sweetcorn
– 75 ml of double cream
Let’s begin with the preparation. The key secret behind this recipe includes cooking the haddock in the same pan where the other ingredients are sautéed. This allows the pleasant smokey essence from the fish to saturate the soup.
Start by heating the oil in a large pan over medium heat. Then, put in most of the spring onions and allow them to cook until they become soft. Next, stir in the paprika and let it fry for about a minute.
Once the onions are nicely softened, pour in the vegetable stock and bring it to a simmer. Add the haddock to the simmering stock and let it simmer gently for about 3-4 minutes. Ideally, the fish should flake easily when pressed. Once that is achieved, use a slotted spoon to lift the haddock onto a plate.
The next step involves adding the rice and sweetcorn into the pan. Make sure the rice gets broken up to prevent clumping as it simmers for about three minutes. Meanwhile, go back to your haddock and flake it into large chunks.
Remove about 4 ladles (approximately 500ml) of this soup mixture and put it in a jug. Using a stick blender, whizz it until it turns smooth. If you don’t have a stick blender, you can also do this process in a blender. Put this blended mixture back into the pan along with the flaked haddock, and the cream. Put some seasoning as per taste before heating through. Finally, ladle the soup into 4 bowls, top it with the remaining spring onions, and sprinkle some freshly ground black pepper for an extra kick. And voila! Your Smoked Haddock Sweetcorn Chowder is ready to serve.
Enjoy this tasty and warm Chowder, it’s an ideal dish for a cosy night in or a fancy dinner with friends. For a fun twist, you could also replace the sweetcorn with fresh or frozen peas for a different take on the dish.
As for its nutritional profile, per serving, this soup offers 330 calories, 15g of protein, 15g of fat (with 7g as saturates), 31g of carbohydrates, 9g of sugars, and 4g of fibre, making it a fairly balanced meal. It’s hearty, filling, and super tasty – the perfect comfort food! So, give this recipe a try, and enjoy a bowl of this decadent chowder that promises a culinary journey that you won’t forget.
