Serving size

1 person 2 people 4 people

Ingredients

140g sweetcorn (use half)

(sweetcorn, water, salt)
1 tbsp cornflour (use half)
2 smoked haddock fillets (use half) (Fish, Milk, Soya)
2 garlic clove
400g potatoes (use half)
11g vegetable stock powder (use half)

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 leek (use half)
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
1 unwaxed lemon (use half)
80g sliced cavolo nero (use half)
150g peas (use half)

Allergens

Contains: Fish, Nuts

May Contain: Milk, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	607Kcal
	333kJ	2538kJ
Fat	2.3g	17g
of which saturates	0.4g	3.1g
Carbohydrates	10g	77g
of which sugars	1.8g	14g
Protein	4.8g	37g
Salt	0.45g	3.4g
Fibre	2.0g	15g

Ingredients

80g sliced cavolo nero
1 unwaxed lemon
140g sweetcorn

(sweetcorn, water, salt)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
400g potatoes
1 leek
150g peas
2 smoked haddock fillets (Fish, Milk, Soya)
2 garlic clove
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
1 tbsp cornflour

Allergens

Contains: Fish, Nuts

May Contain: Milk, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	623Kcal
	344kJ	2608kJ
Fat	2.6g	20g
of which saturates	0.5g	3.4g
Carbohydrates	10g	76g
of which sugars	1.8g	14g
Protein	4.8g	36g
Salt	0.45g	3.4g
Fibre	1.9g	15g

Back

High protein 1/3 daily fibre Low sat fat

Smoked Haddock & Leek Chowder

Prep time: 15 mins

Total time: 30 mins

Cuisine: European

Food group: Fish

This is the perfect weeknight dinner for the colder month. Stir responsibly-sourced smoked haddock in a creamy chowder, packed with potatoes, leeks, cavolo nero, peas and sweetcorn. A hug in a bowl!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas 9
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 sieve & a jug

Get the haddock into the oven

Place the haddock onto a lined baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper
Bake for 17 mins, until cooked through

Cook the potatoes

Dice the potatoes into 2cm pieces, then add to the saucepan
Boil for 10 mins, until almost cooked, then drain
Meanwhile, dissolve half cornflour in a jug with 50ml water, add the stock and top up with 350ml hot water (175ml for 1 person)

Prep the veg & get cooking

Thinly slice the leek into half-moons
Finely chop or crush the garlic
Heat a large frying pan with 1/2 tsp oil on medium heat. Once hot, add the leek and garlic and cook for 3-4 mins. Season lightly with salt

Get your simmer on

Add the sweetcorn (and its liquid), stock mixture and cashew cream
Bring to a boil, then simmer for 5 mins
Add the drained potatoes, cavolo nero and peas and simmer for another 3-4 mins, until the cavolo nero is wilted

Last bits & 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. Cut the lemon into wedges
Stir the haddock and juice of half the lemon into the chowder, season with salt and pepper
Serve the chowder into bowls. Garnish with remaining lemon wedges