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 & Leek Chowder
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!
High protein
1/3 daily fibre
Low sat fat
Serving size
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)
Nutritional Information
Calories: 607
Protein: 37g
Carbs: 77g
Fat: 17g
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
Nutritional Information
Calories: 623
Protein: 36g
Carbs: 76g
Fat: 20g
Smoked Haddock & Leek Chowder
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!
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Goodness from natural food - full of fibre
Cooking Instructions
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
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