The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Haddock Chowder with Potatoes & Sweetcorn Salsa
A delicate smoky flavour infuses through this creamy chowder, starring buttery responsibly-sourced haddock and golden potatoes. Sweet leek and leafy kale up the veg. A refreshing chive and sweetcorn salsa adds colour and texture. It's comfort in a bowl.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 tsp chilli flakes
- 1 handful of fresh chives
- 280g sweetcorn (sweetcorn, water, salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 160g sliced kale
- 6 garlic clove
- 1 onion
- 1 leek
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 12 baby potatoes
- 4 smoked haddock fillets (Fish, Milk, Soya)
Nutritional Information
Calories: 442
Protein: 28g
Carbs: 44g
Fat: 17g
Smoked Haddock Chowder with Potatoes & Sweetcorn Salsa
A delicate smoky flavour infuses through this creamy chowder, starring buttery responsibly-sourced haddock and golden potatoes. Sweet leek and leafy kale up the veg. A refreshing chive and sweetcorn salsa adds colour and texture. It's comfort in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Bake the haddock
- Season the haddock with salt, then place onto the lined tray. Drizzle with 1 tbsp oil and bake for 18 mins / air fryer 16 mins, until cooked through
Cook the potatoes
- Quarter the potatoes, then add to the saucepan
- Boil for 10-12 mins, until almost cooked, then drain
- Meanwhile, dissolve the cornflour in the jug with 50ml water, add the stock powder and top up with 500ml hot water
Build the chowder
- Thinly slice the leek into 1/2cm half-moons. Thinly slice the onion. Finely chop or crush the garlic. Pick the woody stalks from the kale, then roughly chop
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and onion and cook for 2-3 mins. Add the garlic and cook for another minute. Season with salt and pepper
- Add the stock mixture and cashew cream. Bring to a boil, then simmer for 5 mins
Make the sweetcorn salsa
- Meanwhile, drain the sweetcorn. Thinly slice the chives
- To the small bowl, add the chives, chilli flakes (for those who'd like the heat), sweetcorn, cider vinegar and 2 tsp olive oil. Mix well
- When ready, add the drained potatoes and kale to the chowder and simmer for a further 3-4 mins
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Flake the haddock away from the skin with two forks. Stir the haddock into the chowder, then season with salt and pepper
- Share the chowder between bowls, topped with the sweetcorn salsa
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