Curried smoked haddock chowder
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Curried smoked haddock chowder
At just over 500 calories, this is healthy comfort food at its best and it’s packed with veg too. Eggs contain vitamin D which is important for bone health
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
538Kcal
Fat
13gr
Saturates
5gr
Carbs
49gr
Sugars
13gr
Fibre
11gr
Protein
51gr
Salt
2gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 10g unsalted butter
- 1 large potato (about 300g), peeled and cut into small cubes
- 6 spring onions, sliced
- 2 medium eggs, at room temperature
- 1 tbsp medium curry powder
- 300ml skimmed milk
- 175g frozen peas
- 1 x 240g pack skinless smoked haddock fillets (preferably undyed), each cut into 6 pieces
- 1 x 100g pack baby leaf spinach
Step by step
- Melt the butter in a large saucepan; add the potato and most of the spring onions. Cover and cook gently for 10 minutes, stirring regularly to make sure they don't stick.
- Meanwhile boil the eggs, setting a 6½ minute timer for a ‘jammy’ yolk. Once cooked, drain and run under cold water to cool.
- Add the curry powder to the potato mixture, cook for 1 minute more, then pour in the milk along with 100ml water. Bring to a simmer, then add the peas and smoked haddock. Cover and cook for 3 minutes then tip in the spinach. Cover again and cook for about 30 seconds more. Once wilted, gently stir the spinach through to distribute it evenly and season the chowder with black pepper to taste. Add a little extra water if you want the chowder to have a more soupy consistency.
- Peel the eggs and slice in half. Ladle the chowder into two bowls. Top each with a halved egg and scatter with the remaining spring onions.
