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This is a nutritious soup recipe for you and your
family.
Smoked Haddock Chowder (Serves
4)
Ingredients
- 2 tbsp olive oil
- 1 medium onion, peeled and
chopped
- 350 g new potatoes, scrubbed
and diced
- 1 tbsp flour
- 450 ml vegetable stock
- 300 g smoked haddock fillet,
skinned and diced
- 150 ml skim milk
- freshly ground black pepper
- 75 g sweet corn kernels, thawed
if frozen
- 100 g broad beans, removed from
skins, thawed if frozen
- 1 tbsp freshly chopped parsley
- 2-3 tbsp low-fat sour cream
- crusty bread to serve
Preparation
- Preheat the cooker on high. Pour oil in a pan, then
sauté the onion and potatoes for 3
minutes, stirring frequently. Sprinkle in the flour and
cook for 2 minutes, then take the pan off the heat.
Gradually stir in the stock and bring to the boil. Add the
diced, smoked haddock with the milk and a little freshly ground
black pepper.
- Spoon or pour into the cooking
pot, cover and reduce the temperature to low. cook for 4
hours. Mix the corn and broad beans together then add to
the cooking pot and continue to cook for an additional 1-2
hours.
- Stir in the chopped parsley,
adjust the seasoning and serve with spoonfuls of low-fat sour
cream and chunks of crusty bread.
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