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 Kale & Sweetcorn Salsa
A delicate smoky flavour infuses through this creamy sweetcorn, potato and wild-caught cod chowder. Top with a refreshing salsa, starring golden sweetcorn and leafy kale. A hug in a bowl!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives
- 1 unwaxed lemon
- ½ tsp chilli flakes
- 140g sweetcorn (sweetcorn, water, salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 80g sliced kale
- 3 garlic clove
- 1 shallot
- 1 leek
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour (use half)
- 2 large potatoes
- 2 smoked haddock fillets (Fish, Milk, Soya)
Nutritional Information
Calories: 535
Protein: 32g
Carbs: 66g
Fat: 16g
Ingredients
- 1 handful of fresh chives (use half)
- 80g sliced kale (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour (use a quarter)
- 2 large potatoes
- 0.5 tsp chilli flakes (use half)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
- 3 garlic clove
- 1 unwaxed lemon (use half)
- 1 leek (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 shallot (use half)
Nutritional Information
Calories: 725
Protein: 36g
Carbs: 107g
Fat: 16g
Smoked Haddock Chowder with Kale & Sweetcorn Salsa
A delicate smoky flavour infuses through this creamy sweetcorn, potato and wild-caught cod chowder. Top with a refreshing salsa, starring golden sweetcorn and leafy kale. A hug in a bowl!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a small bowl, a peeler, a sieve & a measuring jug
Get the haddock into the oven
- Place the haddock onto the baking tray, then drizzle with 1 tsp oil and season with salt and pepper
- Roast for 17 mins / air fryer 15 mins, until cooked through
Cook the potatoes
- Dice the potatoes into 3cm chunks (peel optional), then add to the saucepan. Boil for 12-14 mins, until almost cooked, then drain
- Meanwhile, dissolve the half pack of cornflour in the jug with 50ml water (25ml for 1 person), add the stock and top up with 350ml boiling water (175ml for 1 person)
Build the dish
- Thinly slice the leek into 1/2cm half-moons. Thinly slice the shallot. Finely chop or crush the garlic. Pick any woody stalks from the kale, then roughly chop
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the leek and shallot and cook for 5-6 mins, until softened. Season lightly with salt. Add the garlic and cook for another 1 min
- Stir in the stock mixture and cashew cream. Bring to a boil and simmer for 4-5 mins
Make the sweetcorn salsa
- Meanwhile, drain the sweetcorn. Finely chop the chives
- Add the chilli flakes (for those who'd lie the heat), sweetcorn, chives, juice from the lemon and 1 tsp olive oil to the small bowl. Mix well
- Stir the kale and cooked potatoes into the chowder and simmer for another 2-3 mins, until the kale is soft. Season to taste
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 into large chunks (discarding the skin). Stir the haddock into the chowder and season with salt and pepper
- Share the chowder between bowls, topped with the sweetcorn salsa
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