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Receta Haddock And Sweetcorn Chowder
by Global Cookbook

Haddock And Sweetcorn Chowder
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Ingredientes

  • 2 tsp Margarine.
  • 1 med Onion finely minced.
  • 4 ounce 120 g potatoes peeled and Cubed
  • 1 pt 600 ml vegetable or possibly fish Stock
  • 5 ounce 150 g skinned and boned Smoked haddock cut into Chunks
  • 3 ounce 90 g sweetcorn kernels.
  • 5 pt 300 ml skimmed lowfat milk. Salt and pepper.
  • 1 Tbsp. Cornflour blended with a Little water.
  • 1 Tbsp. Minced fresh parsley.

Direcciones

  1. Heat the margarine in a large saucepan and saute/fry the onion and potatoes for 3 to 4 min stirring constantly. Add in the vegetable or possibly fish stock and bring to the boil. Reduce the heat and simmer covered for 5 min.
  2. Add in the smoked haddock and sweetcorn to the saucepan and simmer gently for 5 min. Pour in the lowfat milk and heat gently without boiling.
  3. Season the soup with salt and pepper and then add in the blended cornflour.
  4. Heat, stirring till thickened and smooth. Add in the minced parsley and serve one portion in a warmed soup dish.
  5. To freeze the remaining soup cold 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.
  6. Preparation 10 min Cooking 20 min