Leek, Spinach & Smoked Haddock Chowder
PREP: 10 minutes
COOK: 25 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
218kcal Energy
19g Carbohydrate
20g Protein
5.7g (of which Sugar)
5.7g Fat
4.9g Fibre
1.5g (of which Saturated Fat)
2.3g Salt
Ingredients
1 tbsp olive oil
2 medium leeks, sliced (300-350g)
3 cloves garlic, crushed
2 medium waxy potatoes (300g), peeled and diced
2 tsp fresh thyme leaves
1 litre vegetable stock - increased volume
2 smoked haddock fillets (300g), skin removed
150g spinach leaves
100ml milk or plant-based milk alternative
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the leeks and cook for 5-6 minutes until softened. Stir in the garlic and thyme, cooking for 1 minute more
- Add the diced potatoes and stock. Bring to the boil, then reduce the heat and simmer for 12–15 minutes until the potatoes are tender
- Gently place the smoked haddock into the pan and simmer for 5–6 minutes, until it flakes easily. Lift the fish out, break it into chunks, and return to the soup
- Stir in the spinach and milk, cooking for 1–2 minutes until the spinach wilts
- Season to taste and serve warm in deep bowls.