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.
Wild-caught Smoked Haddock & Leek Chowder
This creamy chowder is sheer comfort in a bowl. Stir line-caught smoked haddock in a creamy chowder, packed with creamy potatoes, sweet leeks, leafy spinach spinach and chunky peas and sweetcorn. Warming and delicious.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 150g peas
- 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.)
- 4 garlic clove
- 1 leek
- 1 unwaxed lemon
- 280g sweetcorn (sweetcorn, water, salt)
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 4 large potatoes
- 160g baby spinach
- 2 tbsp cornflour
Nutritional Information
Calories: 463
Protein: 32g
Carbs: 65g
Fat: 8.1g
Wild-caught Smoked Haddock & Leek Chowder
This creamy chowder is sheer comfort in a bowl. Stir line-caught smoked haddock in a creamy chowder, packed with creamy potatoes, sweet leeks, leafy spinach spinach and chunky peas and sweetcorn. Warming and delicious.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 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 measuring jug
Roast the haddock
- Place the haddock onto the baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 17 mins, until cooked through
Cook the potatoes
- Dice the potatoes into small 2cm chunks, then add to the saucepan
- Boil for 10 mins, until almost cooked, then drain
- Dissolve the cornflour in the jug with 50ml water, then add the stock and top up with 500ml hot water
Prep the veg and get cooking
- Thinly slice the leek into 1/2cm half-moons. Finely chop or crush the garlic. Rinse the spinach
- Heat the 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
Simmer simmer
- Add the sweetcorn (with its liquid), stock mixture and cashew cream to the pan. Bring to a boil, then simmer for 5 mins
- Add the drained potatoes, the spinach and peas and simmer for another 3-4 mins
- Cut the lemon into wedges
Finih & 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 and juice from half the lemon into the chowder, then season to taste with salt and pepper
- Serve the chowder into bowls. Garnish with the remaining lemon wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.