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Haddock and Broccoli Chowder Recipe

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Haddock and Broccoli Chowder Recipe

Prep Time: Cook Time:

Ingredients

  • Corn, sweet, yellow, canned, brine pack | 1.00 can 303 x 406
  • Spices, pepper, black | 1.00 dash
  • Spring onions | 4.00 medium 4-1/8" long
  • Russet potatoes, raw | 16.00 oz
  • Drinking tap water | 1.25 cup 8 fl oz
  • Whole milk with added vitamin D | 1.25 cup
  • Spices, bay leaf | 1.00 whole
  • Broccoli flower clusters, raw | 2.00 cup flowerets
  • Fish, haddock, smoked | 16.00 oz, boneless
Nutrition Facts (Per Serving)

Calories per serving: 240.76 mg

Fat per serving: 2.97 g

Saturated fat per serving: 1.18 g

Protein per serving: 24.77 g

Sodium per serving: 783.63 mg

Cholesterol per serving: 63.29 g

Instructions

  1. Remove the skin of haddocks and cut into chunks. Slice broccoli florets and scallions then dice the potatoes.
  2. Take a large saucepan, place spring onions and potatoes in it then add the water, bay leaf and milk.
  3. Heat until it boils, cover and reduce the heat to simmer for 8 minutes.
  4. Then put in the broccoli florets and fish chunks along with drained sweet corns.
  5. Season well, cover and let simmer for about 5 minutes or until the fish is cooked through.
  6. Discard the bay leaf and serve hot with crusty bread.

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