Mussel and prawn chowder pies
These mussel and prawn chowder pies are easy to make and packed with all the comforting flavours of chowder
Smoked haddock chowder
Serves 2
Easy
Prep:
Cook:
Spring onions and soft herbs give this creamy soup a summer lift
Skip to ingredients
- butter or oilfor frying
- 1 pack of smoky bacon lardons or pancetta
- bunch of spring onions
- 200g new potatoespeeled and cut into small pieces
- 500ml chicken stock
- 300g skinless smoked haddock filletscut into chunks
- 4 tbsp double cream
- grating of nutmeg (optional)
- handful of soft herbs (such as chives, dill or parsley)chopped
- crusty bread and butterto serve
Nutrition: per serving
- kcal616
- fat42g
- saturates24g
- carbs17g
- sugars4g
- fibre4g
- protein40g
- salt3.7g
Method
step 1
Heat a knob of butter or oil in a pan over what low-medium heat and cook the bacon for 5 mins. Add the spring onions and cook for a couple of minutes until softened. Add the potatoes and stock, bring to a simmer, then cook for 15 mins or until the potatoes are tender. Add the fish and gently simmer for 5 mins or until it flakes easily.
step 2
Stir in the cream, nutmeg (if using) and herbs, then ladle into warm bowls and serve with crusty bread and butter.
