• 1 leek, washed and chopped
  • 0.5 onion, peeled and chopped
  • 0.5 tbsp olive oil by Sainsbury's
  • 1 cob sweetcorn
  • 250 g large potatoes, peeled and chopped into chunks
  • 50 ml low-salt chicken stock
  • 200 g haddock, skinned and cut into bite-sized pieces
  • 150 ml skimmed milk
  • fresh flat-leaf parsley by Sainsbury's, washed and chopped, to garnish


  1. 1

    Cook the leek and onion in a large pan with the oil over a medium heat for around 5 minutes, or until softened.

  2. 2

    Standing the corn cob on its end, remove the kernels using a sharp knife, cutting down the length of the cob. Add the sweetcorn kernels, potatoes and stock to the pan and bring to the boil and simmer for 10-15 minutes, until the potato and sweetcorn are tender.

  3. 3

    Add the pieces of haddock (check for bones) to the soup along with the milk, and cook for a further 5 minutes until the fish is cooked through.

  4. 4

    Stir through the chopped parsley before serving and then spoon the chowder into bowls or mugs.

Nutritional Details

Each serving provides
  • Energy 879kj 210kcal 11%
  • Fat 4.0g 6%
  • Saturates 1.0g 5%
  • Sugars 5.8g 6%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 218kj/52kcal

Each serving provides

6.0g carbohydrate 0.8g fibre 4.8g protein

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