Name: Haddock and bean chowder
Prep time: 40
Cook time: 40 min
Yield: 2
Ingredients: 1 teaspoon olive oil 1 small leek, thinly sliced 1 clove garlic, finely diced 1 small courgette, sliced 6 medium-sized new potatoes, quartered 1 x 198g can salt-free sweetcorn, drained 500ml skimmed milk ¼ teaspoon salt (optional) 1 bay leaf ¼ teaspoon cayenne pepper (optional) Freshly ground black pepper 200g haddock (or other white fish), skinless, cut into bite-size pieces 400g beans, such as haricot, flageolet, cannellini, or butter beans, drained and rinsed Small handful parsley, chopped ½ lemon, cut into wedges

Home - Recipes and Healthy Eating - Haddock and bean chowder

This healthier version skips on the cream but is still delicious

40 minutes

Serves 2

Recipe by: Sarah Drabble | Nutritionist

A fish chowder with a healthy twist – it’s lower in fat and calories than traditional chowder, and adding beans means it’s filling and packed with fibre.

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Recipe by: Sarah Drabble | Nutritionist

A fish chowder with a healthy twist – it’s lower in fat and calories than traditional chowder, and adding beans means it’s filling and packed with fibre.

Rate

Print

Ingredients

1 teaspoon olive oil
1 small leek, thinly sliced
1 clove garlic, finely diced
1 small courgette, sliced
6 medium-sized new potatoes, quartered
1 x 198g can salt-free sweetcorn, drained
500ml skimmed milk
¼ teaspoon salt (optional)
1 bay leaf
¼ teaspoon cayenne pepper (optional)
Freshly ground black pepper
200g haddock (or other white fish), skinless, cut into bite-size pieces
400g beans, such as haricot, flageolet, cannellini, or butter beans, drained and rinsed
Small handful parsley, chopped
½ lemon, cut into wedges