Jamie Oliver’s Smoked Haddock Corn Chowder is made with carrots, potatoes, parsley, bacon, olive oil, smoked paprika, sweetcorn, smoked haddock, and cottage cheese, creating a warm dish that takes 50 minutes to prepare!
Try More Jamie Oliver Recipes:
💛 Why You’ll Love This Smoked Haddock Corn Chowder Recipe:
- Rich and Flavorful: The smoked haddock and paprika add a delicious depth of flavor.
- Nutritious: Packed with vegetables and protein-rich fish.
- Creamy Texture: Cottage cheese gives the chowder a smooth and creamy consistency.
- Easy to Make: Simple ingredients and straightforward steps for a quick, hearty meal.
❓ What Is Jamie Oliver’s Smoked Haddock Corn Chowder Recipe?
Jamie Oliver’s Smoked Haddock Corn Chowder combines smoked haddock, sweetcorn, bacon, carrots, potatoes, and parsley, blended with cottage cheese, and served with cream crackers.
🌽 Jamie Oliver Smoked Haddock Corn Chowder Ingredients
- 2 carrots
- 2 Maris Piper potatoes (500g)
- 2 leeks
- ½ a bunch of fresh flat-leaf parsley (15g)
- 2 rashers of higher-welfare smoked streaky bacon
- olive oil
- 1 tsp smoked paprika, plus extra for dusting
- 500g frozen sweetcorn
- 300g undyed smoked haddock from sustainable sources, skin off, pin-boned
- 100g cottage cheese
- cream crackers, to serve (optional)
🍲 How To Make Jamie Oliver Smoked Haddock Corn Chowder
- Trim the carrots and potatoes, then roughly cut them into 2cm chunks. Clean, trim, and cut the leeks into pieces about the same size. Finely chop the parsley stems, leaving the leaves in a bowl of cool water, and roughly chop the bacon.
- Heat 1 tablespoon of oil in a large pan over medium heat, add the bacon, and fry for 2 minutes, then add the chopped vegetables, parsley stalks, and smoked paprika. Cook for 15 minutes, or until tender, stirring occasionally.
- Add the sweetcorn to 1 liter of boiling water, then add the fish to the pan, bring to a boil, and let it simmer for 15 minutes.
- Take the pan off the heat and set the fish aside. Spoon the cottage cheese over to the opposite side of the pan and blend it, along with one-third of the soup, using a hand blender until smooth. While gently stirring, break the fish into chunks. Add black pepper and sea salt to taste.
- Spread the parsley leaves you saved and an extra sprinkle of smoked paprika on top when you bring it to the table. Serve with cream crackers for crumbling, if desired.
💭 Recipe Tips
- Prep Ingredients Ahead: Chop all vegetables and measure ingredients before cooking. This will make the process smoother and quicker.
- Blend for Perfect Texture: Blending one-third of the soup ensures a creamy texture while leaving some chunks for a satisfying bite. Use a hand blender for convenience.
- Adjust Seasonings to Taste: Smoked paprika adds a unique flavor, so adjust the amount to suit your preference. Taste the chowder before serving and add more salt, pepper, or paprika if needed.
- Use Fresh Herbs: Fresh parsley enhances the flavor and adds a bright, fresh touch. Save some leaves for garnishing to make the dish visually appealing and add flavor.
🥙What To Serve With Smoked Haddock Corn Chowder?
Serve Smoked Haddock Corn Chowder with Brown Rice Salad, Steak Salad, Puff Pastry Vegetable Tomato Tart, Spanakopita,Cornish Pasty,Chicken Satay,Chicken Milanese ,Zucchini Fritters,Bread, and Olive Bread.
🎚 How To Store Leftovers Smoked Haddock Corn Chowder?
- In The Fridge: Store leftover smoked haddock corn chowder in an airtight container for up to 4 days.
- In The Freezer: Frezee leftover smoked haddock corn chowder in a freezer-safe container for up to 1 month.
🥵 How To Reheat Leftovers Smoked Haddock Corn Chowder?
- On The Stove: Heat leftover smoked haddock corn chowder in a saucepan over medium heat for 4 to 5 minutes stirring occasionally until warmed through.
- In The Microwave: Heat leftover smoked haddock corn chowder in a microwave-safe bowl for 2 to 3 minutes stirring halfway, until hot.
FAQs
Should smoked haddock corn chowder be thick or thin?
Smoked haddock corn chowder should be rich and thick, providing a hearty and satisfying texture with each spoonful.
How to thicken smoked haddock corn chowder?
Add flour or cornstarch slurry, mixing thoroughly until the desired consistency is achieved, ensuring no lumps remain.
How do you reduce the fishy taste in smoked haddock corn chowder?
To reduce the fishy taste in smoked haddock corn chowder, soak the haddock briefly in milk before cooking to mellow its flavor.
How to fix bland smoked haddock corn chowder?
Add a squeeze of lemon, lime, or a dash of yogurt or sour cream for brightness instead of more salt.
Try More Jamie Oliver Recipes:
- Jamie Oliver Easy Vegetable Soup
- Jamie Oliver Chicken Laksa Soup
- Jamie Oliver Carrot And Potato Soup
Jamie Oliver Smoked Haddock Corn Chowder Nutrition Facts
Amount Per Serving
- Calories 410.1
- Total Fat 4.0g
- Saturated Fat 1.6g
- Cholesterol 121.1mg
- Sodium 374.0mg
- Potassium 1,421.4mg
- Total Carbohydrate 31.4g
- Dietary Fiber 3.4g
- Sugars 10.3g
- Protein 48.6g
Jamie Oliver Smoked Haddock Corn Chowder
Description
Jamie Oliver’s Smoked Haddock Corn Chowder is made with carrots, potatoes, parsley, bacon, olive oil, smoked paprika, sweetcorn, smoked haddock, and cottage cheese, creating a warm dish that takes 50 minutes to prepare!
Ingredients
Instructions
- Trim the carrots and potatoes, then roughly cut them into 2cm chunks. Clean, trim, and cut the leeks into pieces about the same size. Finely chop the parsley stems, leaving the leaves in a bowl of cool water, and roughly chop the bacon.
- Heat 1 tablespoon of oil in a large pan over medium heat, add the bacon, and fry for 2 minutes, then add the chopped vegetables, parsley stalks, and smoked paprika. Cook for 15 minutes, or until tender, stirring occasionally.
- Add the sweetcorn to 1 liter of boiling water, then add the fish to the pan, bring to a boil, and let it simmer for 15 minutes.
- Take the pan off the heat and set the fish aside. Spoon the cottage cheese over to the opposite side of the pan and blend it, along with one-third of the soup, using a hand blender until smooth. While gently stirring, break the fish into chunks. Add black pepper and sea salt to taste.
- Spread the parsley leaves you saved and an extra sprinkle of smoked paprika on top when you bring it to the table. Serve with cream crackers for crumbling, if desired.
Notes
- Prep Ingredients Ahead: Chop all vegetables and measure ingredients before cooking. This will make the process smoother and quicker.
Blend for Perfect Texture: Blending one-third of the soup ensures a creamy texture while leaving some chunks for a satisfying bite. Use a hand blender for convenience.
Adjust Seasonings to Taste: Smoked paprika adds a unique flavor, so adjust the amount to suit your preference. Taste the chowder before serving and add more salt, pepper, or paprika if needed.
Use Fresh Herbs: Fresh parsley enhances the flavor and adds a bright, fresh touch. Save some leaves for garnishing to make the dish visually appealing and add flavor.
Jamie Oliver Smoked Haddock Corn Chowder