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Alan Coxon's smoked haddock & potato chowder

Alan Coxon's smoked haddock & potato chowder

A creamy, delicious, filling fishy soup that takes mere minutes to make and was devised by food archeologist Alan Coxon

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

What you need:

  • 15g butter
  • 500g frozen mixed vegetables
  • 175ml chicken stock
  • 300ml semi skimmed milk
  • 375g Estima potatoes, cut into 2cm pieces
  • 198g tin sweetcorn, drained
  • 375g smoked haddock cut into 2.5cm pieces
  • To serve: 50g Cheddar cheese, grated

What you do:

Melt the butter in a large saucepan and add the mixed vegetables, stock and milk, bring to the boil. 
Add the potatoes and simmer for 10 minutes.
Add the sweetcorn and haddock and cook for a further 5 minutes, season to taste.
Ladle into 4 bowls and top with cheese.

Alan's handy tip:

Try serving the chowder with 4 crushed cream crackers topped with the cheese, and placed under a grill until golden.

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British Potatoes

British Potatoes

Visit the Potato Council for information on one of Britain's finest, natural, wholesome and economical foods. You'll also find potato recipes, nutritional information and tips on which potato variety to use.

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