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Serves 4

50g butter
2 large leeks, white part finely chopped
small bunch parsley, leaves and stalks separated
750ml whole milk
250ml vegetable stock
400g (about 2 medium) potatoes , peeled and cut into small cubes
400g smoked mackerel fillets, skin removed
1 small can sweetcorn, drained (approx 160g can)

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Smoked Mackerel and Sweetcorn Chowder

A tasty and hearty chowder that can be whipped up in half an hour. When in season, this is fantastic with fresh sweetcorn. Feel free to substitute smoked haddock for the mackerel.


Heat a large saucepan and drop in the butter. Once melted, add the leeks and fry on a medium heat until softened.

Meanwhile chop the stalks of the parsley as finely as possible and add to the pan. Reserve the leaves for sprinkling over the finished soup.

Pour in the milk and stock and stir in the potatoes. Bring to the boil and simmer for a 10 minutes. Flake in the smoked mackerel and stir in the sweetcorn. Simmer for another few minutes. Add plenty of black pepper and serve sprinkled with chopped parsley.

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