Smoked haddock & sweetcorn chowder with herby garlic bread recipe | Good Food
This creamy fish soup with corn and potato will warm you up - serve with buttery homemade garlic baguette and plenty of parsley
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Pot
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 100g streaky bacon chopped
- 200g potato chopped into small pieces
- 2 tbsp plain flour
- 600ml milk
- 400ml chicken stock
- 300g smoked haddock skinned and cut into 1cm pieces
- 325g can sweetcorn drained
- 1 baguette
- 140g butter softened
- 4 garlic cloves crushed
- small pack flat-leaf parsley finely chopped
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