Smoked Haddock Chowder
I love this & so will you.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
winter
haddock
soup
main dish
english
dinner
buttery
spring
savory
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 pinch salt
- 1 small onion chopped
- 1/8 teaspoon nutmeg
- 1 pinch black pepper
- 1/4 teaspoon oregano
- 1 ounce butter
- 1 smoked haddock fillets skinned and cubed
- 1/4 pint milk warm
- 1 potato peeled and chopped
- 4 ounces peas cooked
- Carbohydrate 61.22387942772 g
- Cholesterol 210.44594933 mg
- Fat 48.21755762282 g
- Fiber 11.8312000250816 g
- Protein 40.8256343927 g
- Saturated Fat 29.757686177016 g
- Serving Size 1 1 Serving (581g)
- Sodium 1219.569381112 mg
- Sugar 49.3926794026384 g
- Trans Fat 3.783450343236 g
- Calories 832 calories
1.Melt the butter in a large saucepan. Add the onion and fry for 5 minutes. Stir in the warm milk, veg and potato bring to the boil, reduce the heat, cover and simmer for 5 minutes. 2.Add the fish,oregano, nutmeg and cook for a further 15-20 minutes until the fish and potato are tender. 3.Season with salt and pepper
