Spinach & Haddock Chowder

PREP: 10 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of a Spinach & Haddock Chowder

Nutrition Info (Per Serving)

258 kcal Energy
20g Carbohydrate
33g Protein
6.6g (of which Sugar)
4g Fat
4g Fibre
1.5g (of which Saturated Fat)
2.2g Salt


  • 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


  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.

Cooking Tips

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

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