Chunky sweetcorn, haddock & potato soup

Gluten Free
Health score
27%
Chunky sweetcorn, haddock & potato soup
35 min.
4
627kcal

Suggestions


There's nothing quite like a comforting bowl of soup to warm you up, and our Chunky Sweetcorn, Haddock & Potato Soup is the perfect choice for a nourishing lunch or dinner. This gluten-free delight showcases the rich flavors of smoked haddock, combined with the sweetness of fresh corn and the heartiness of tender potatoes. Ready in just 35 minutes, it's an approachable recipe that fits seamlessly into any busy schedule.

Imagine the aroma of sautéed onion and crispy bacon wafting through your kitchen as you prepare this dish. It’s a symphony of flavors that starts with a savory foundation and builds up to a creamy finish, thanks to a splash of double cream and a sprinkle of fresh parsley. Each spoonful offers a delightful mix of textures—from the chunky potatoes to the tender bites of fish—making it a satisfying meal for the whole family.

Whether you choose to savor it on its own or pair it with some crusty bread, this soup is sure to impress. It’s not just a meal; it’s a cozy experience that brings warmth to the heart and comfort to the soul. So roll up your sleeves, gather your ingredients, and get ready to create a bowlful of deliciousness that you won't soon forget!

Ingredients

  • 25 butter 
  •  onion chopped
  •  bacon smoked chopped
  • medium potatoes diced
  • vegetable stock 
  •  ears corn sliced
  • 500 haddock smoked skinless cut into bite-sized pieces
  • tbsp double cream 
  • small bunch parsley chopped

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle

Directions

  1. Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft.
  2. 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.
  3. 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.

Nutrition Facts

Calories627kcal
Protein27.31%
Fat44.76%
Carbs27.93%

Properties

Glycemic Index
59.44
Glycemic Load
22.57
Inflammation Score
-9
Nutrition Score
34.489565227343%

Flavonoids

Apigenin
30.71mg
Luteolin
0.16mg
Isorhamnetin
1.38mg
Kaempferol
1.67mg
Myricetin
2.12mg
Quercetin
6.74mg

Nutrients percent of daily need

Calories:627.3kcal
31.36%
Fat:31.39g
48.3%
Saturated Fat:13.81g
86.31%
Carbohydrates:44.07g
14.69%
Net Carbohydrates:38.72g
14.08%
Sugar:8.01g
8.9%
Cholesterol:159.91mg
53.31%
Sodium:2308.98mg
100.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:43.1g
86.2%
Vitamin K:238.14µg
226.8%
Selenium:63.99µg
91.42%
Vitamin C:55.63mg
67.43%
Vitamin B6:1.18mg
59.14%
Vitamin B3:10.82mg
54.12%
Phosphorus:536.83mg
53.68%
Vitamin A:2365.33IU
47.31%
Potassium:1538.32mg
43.95%
Vitamin B12:2.26µg
37.68%
Magnesium:137.49mg
34.37%
Vitamin B1:0.41mg
27.11%
Iron:4.37mg
24.29%
Folate:91.03µg
22.76%
Fiber:5.35g
21.41%
Manganese:0.42mg
20.93%
Copper:0.3mg
15.09%
Vitamin B5:1.4mg
13.98%
Zinc:2.06mg
13.76%
Vitamin B2:0.23mg
13.62%
Calcium:123.39mg
12.34%
Vitamin D:1.48µg
9.84%
Vitamin E:1.35mg
9.03%