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Smoked Haddock And Jalapeño Chowder

Keyword Jalapeno Pepper
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 351kcal

Ingredients

  • 4 fillets of smoked haddock bones and skin removed
  • 2 potatoes
  • 1/2 cup chopped bacon
  • 1 onion
  • 2 tablespoons butter
  • 1 can cooked corn
  • 2 jalapeno peppers
  • 2 tablespoons pickled jalapeno slices
  • 2 cups milk
  • 1/2 cup sharp cheddar cheese
  • 1 bunch parsley
  • Salt and Pepper
US Customary - Metric

Instructions

  • Prepare the fish if required, removing any bones and skin.
  • Boil the potatoes in salted boiling water for 20 minutes.
  • Meanwhile, add the butter to a frying pan over medium heat and cook the fish for 3 minutes on each side.
  • Remove the fish from the pan and set aside.
  • Chop the jalapeno, bacon and onion and cook in the pan for 5 minutes.
  • Add the corn, some ground pepper and the grated cheese and stir to combine well.
  • Add the milk and turn to a low heat and simmer for 5 minutes.
  • Add the cooked fish and potatoes to the pan.
  • Garnish with chopped parsley and serve immediately.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 32g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1297mg | Potassium: 550mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2146IU | Vitamin C: 35mg | Calcium: 273mg | Iron: 2mg