Chunky sweetcorn, haddock & potato soup

Name: Chunky sweetcorn, haddock & potato soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 25 grams butter; 1 onion, chopped; 8 rashers smoked streaky bacon, chopped; 3 mediums potatoes, diced; 1 liter vegetable stock; 2 sweetcorn cobs, kernels sliced off; 500 grams skinless smoked haddock, cut into bite-sized pieces; 5 Tbsps double cream; 1 small bunch parsley, chopped

The recipe Chunky sweetcorn, haddock & potato soup can be made in about 35 minutes. One portion of this dish contains around 33g of protein, 31g of fat, and a total of 545 calories. This gluten free recipe serves 4. Plenty of people really liked this main course. A mixture of haddock, sweetcorn cobs, rashers streaky bacon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. Users who liked this recipe also liked Smoked haddock & sweetcorn chowder with herby garlic bread, Wicklewood Wench's Potato and Sweetcorn Soup, and Haddock And Potato Soup.

Instructions

Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft.

Ingredients you will need

Butter

Bacon

Onion

Equipment you will use

Sauce Pan

Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.

Ingredients you will need

Potato

Stock

Equipment you will use

Frying Pan

Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

Ingredients you will need

Smoked Haddock

Black Pepper

Corn Kernels

Crusty Bread

Double Cream

Parsley

Salt

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

25grams

butter 1

onion, chopped 8

rashers smoked streaky bacon, chopped 3mediums

potatoes, diced 1liter

vegetable stock 2

sweetcorn cobs, kernels sliced off 500grams

skinless smoked haddock, cut into bite-sized pieces 5Tbsps

double cream 1small bunch

parsley, chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Haddock. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.