Spinach & Haddock Chowder

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

Nutrition Info (Per Serving)

258 kcals 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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