Try this Haddock and Sweetcorn Chowder recipe, or contribute your own.
Suggest a better description1. Melt the margarine in a large saucepan and saute the onion and potatoes for 3 to 4 minutes stirring constantly. Add the vegetable or fish stock and bring to the boil. Reduce the heat and simmer covered for 5 minutes. 2. Add the smoked haddock and sweetcorn to the saucepan and simmer gently for 5 minutes. Pour in the milk and heat gently without boiling. 3. Season the soup with salt and pepper and then add the blended cornflour. Heat, stirring until thickened and smooth. Add the chopped parsley and serve one portion in a warmed soup dish. 4. To freeze the remaining soup cool quickly and transfer to three rigid containers. Seal, label and freeze for up to one month. Defrost and re-heat the soup gently to serve. Preparation 10 minutes Cooking 20 minutes Makes 4 portions, 145 calories per serving. Selections per serving: bread 2 fat milk protein vegetable 10 optional calories.
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Serving Size: 1 Serving (1244g) | ||
Recipe Makes: 1 | ||
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Calories: 809 | ||
Calories from Fat: 120 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 85.8mg | 26 % | |
Sodium 2418.8mg | 83 % | |
Potassium 1832.1mg | 48 % | |
Total Carbohydrate 125.9g | 37 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 115.2g | ||
Protein 48.3g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 809
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