Fresh & light chowder

30-60 minutes 4 servings 400 kcal or less bread chouder creamy fish soup easy recipes fish chowder garlic clove garlic cloves haddock healthy recipes leek leeks mains midweek recipes onion onions parsley red lentil red lentils skimmed milk soup recipes sweet potato sweet potatoes sweetcorn thyme vegetable oil vegetable stock

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Source

Ingredients

100g smoked haddock fillets and 100g unsmoked, skin on

500ml skimmed milk

500ml vegetable stock

2 thyme sprigs

1 tsp vegetable oil

1 onion , finely chopped

1 garlic clove , finely chopped

1 leek , sliced

1 large sweet potato , diced

200g can sweetcorn in water, drained

50g red lentils

small handful parsley , chopped

crusty bread , to serve

Method

Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.

Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender – I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.