Alpro Golden Smoky Haddock Chowder

Name: Alpro Golden Smoky Haddock Chowder
Cook time: 45 min
Total time: 45 min
Cuisine: International
Ingredients: 2 tbsp olive oil; 5 rashers of dry-cured streaky bacon, chopped; 300g skinless smoked haddock, cut into 3 cm chunks; 100g small cooked prawns; 1 small onion; 3 sticks of celery, finely chopped; 3 cloves garlic, crushed; ½ small leek, shredded; 350g potatoes, peeled and cut into 2 cm cubes; 3 bay leaves; 1 sprig fresh thyme; Small bunch flat leaf parsley, roughly chopped; ½ lemon, juice only; 4 stems corn on cob; 300ml chicken or vegetable stock; 250ml Alpro Wholebean soya milk alternative; 4 tbsp Alpro soya cream alternative

Over a year ago 5,028 views

Cook: 45 mins

Soup

Ingredients

2 tbsp olive oil
5 rashers of dry-cured streaky bacon, chopped
300g skinless smoked haddock, cut into 3 cm chunks
100g small cooked prawns
1 small onion
3 sticks of celery, finely chopped
3 cloves garlic, crushed
½ small leek, shredded
350g potatoes, peeled and cut into 2 cm cubes
3 bay leaves
1 sprig fresh thyme
Small bunch flat leaf parsley, roughly chopped
½ lemon, juice only
4 stems corn on cob
300ml chicken or vegetable stock
250ml Alpro Wholebean soya milk alternative
4 tbsp Alpro soya cream alternative

Accompaniment

Description

Bliss in a bowl, chunks of smoked haddock, succulent prawns. golden sweetcorn and the plant powered goodness of Alpro.

Method

1
Heat some olive oil in a large saucepan and add the bacon and celery, stir frying until the bacon is just starting to brown. Add the onion, garlic, thyme, bay leaf, leek and potatoes and cook gently for another 15 minutes.

In the meantime, strip the corn kernels from the cob using a sharp knife. Add to the pan along with the stock, Alrpo Wholebean soya milk and half of the smoked haddock. Allow to gently simmer for 15 minutes

Once heated through, remove the bay leaves and blend half of the mixture, return it to the pan with the unblended soup and mix together. Drop in the remaining haddock and heat for a further 5 minutes until the fish is just cooked but still chunky. Stir in the cream, lemon juice, prawns and chopped parsley, keeping some back for garnish, and heat until everything is warmed through.

Ladle into pre-warmed soup bowls, sprinkling each with a little parsley, and serve with hunks of wholewheat bread.