Cooks tip:
This is a great recipe to use up leftover cooked potatoes.
Spinach & Haddock Chowder
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
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
- Cook the potatoes in the stock, covered for 8 minutes. Add the haddock and sweetcorn and cook for 2 minutes.
- 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 : Main Meals
