The Home of Spinach
Spinach & Haddock Chowder

Spinach & Haddock Chowder

Published on By |
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Cooks tip:

This is a great recipe to use up leftover cooked potatoes.

, ,

Ingredients

  • 150g baby new potatoes, sliced
  • 300ml vegetable stock
  • 200g smoked haddock, skinned and cut into chunks
  • 100g frozen sweetcorn
  • 300ml semi skimmed milk
  • 260g bag Spinach

Nutrition Info

  • 258 kcals Energy

  • 33g Protein

  • 4g Fat

  • 1.5g Saturated Fat

  • 20g Carbohydrate

  • 6.6g Sugar

  • 4g Fibre

  • 2.2g Salt

Instructions

  1. Cook the potatoes in the stock, covered for 8 minutes. Add the haddock and sweetcorn and cook for 2 minutes.
  2. Add the milk and bring to the boil, stir in the spinach until just wilted. Serve with crusty brown bread.
  • Servings : 2
  • Ready in : 25 Minutes
  • Recipe Type :

Related Recipes

  • Servings : 4
  • Cook Time : 15 Min

Florentine Pizza

  • Servings : 4
  • Cook Time : 2 Min

Mediterranean Spinach Filled Rolls

  • Servings : 4
  • Cook Time : 20 Min

Chicken, Spinach & Butter Bean Tagine

  • Servings : 2
  • Cook Time : 5 Min

Open Lasagne With Spinach & Poached Egg