I’ve been making this soup for years. It’s low-fat, filling and incredibly tasty. It’s also a one-pot dish and only takes about 1/2 an hour to make.
Ingredients
Serves 4
175g smoked haddock
1 pint skimmed (lowest fat) milk
400ml vegetable stock (I use Marigold powder)
70g sweetcorn
70g peas (frozen is fine)
100g prawns/shrimp (cooked, pealed)
1 medium/large potato, peeled and cubed
1 small onion, chopped
2 teaspoons cornflour + a little water
The Cooking
Put the fish and milk into a largish pan and bring to a simmer. Poach the fish for about 4/5 minutes until it breaks up easily. Drain the fish, reserving the milk. Break up the fish gently with a fork (don’t mash it).
In the same pan, sweat the onion and potato in a little oil or butter until the onion turns translucent. Add the stock and simmer until the potato is tender (about 10 minutes, maybe less). Now bung in the reserved milk, sweetcorn, peas, prawns and haddock. Bring back up to a simmer.
Mix the cornflour with a little water and add to the soup, stirring it in. In a couple of minutes the soup will thicken.
Serve!
101 Things Every Cook Should Cook 
June 1, 2006 at 7:09 pm
I’ve never had a fish soup! This looks pretty good – does it taste fishy? I’ll have to try it sometime. Not sure where I’d get smoked haddock, but I’ll try. Thanks for the recipe.
-Crystal
June 1, 2006 at 7:42 pm
It does taste like it has fish in it, there’s no denying that.
The haddock doesn’t have to be smoked, if you find ordinary haddock, that’d be fine too.
June 7, 2006 at 2:13 am
Would you happen to have a recipe similar to that, but with chicken? Much to the dismay of my two cats, I do not much have a palate for fish.
June 7, 2006 at 9:58 am
I haven’t done it myself, but I’m sure you could substitute chicken for haddock (and ham for prawns) if you like. Rather than poaching the chicken, bake it in the oven, then add the milk at the same time as the stock.
June 9, 2006 at 9:28 pm
It looks fantastic, it would probably be good with scallops too hey?
August 25, 2007 at 2:16 am
[…] Low-fat Smoked Haddock Chowder I’ve been making this soup for years. It’s low-fat, filling and incredibly tasty. It’s also a one-pot dish and only takes about 1/2 an hour to make. […]
December 3, 2008 at 3:58 pm
Could I substitute a non-shellfish for the prawns? Flakes of smoked salmon or trout?
December 5, 2008 at 12:27 pm
Yes, absolutely. Perhaps not smoked salmon, that might be a bit strong, but stick any other fish in there and it’ll be fine.
January 31, 2009 at 8:33 pm
Absolutely delicious. I made a similar soup to this years ago with a good squeeze of lemon in it. It was so good I ate the lot. Your version is more substantial with the sweet corn and peas plus the prawns (none of which my version didn’t have). I plan to make another batch soon.