Title: Haddock and Broccoli Chowder
Categories: Seafood Diet Main
Yield: 4 Servings

4		Spring onions, sliced
450	g	(1lb) new potatoes, diced
1 1/4	c	(300ml/« pint) fish stock or water
1 1/4	c	(300ml/« pint) skimmed milk
1		Bay leaf
2	c	(225g/8oz) broccoli florets, sliced
450	g	(1lb) smoked haddock fillets skinned
198	g	(7oz) can sweetcorn, drained
		Black pepper
		Chopped spring onions, to garnish

* A warming main-meal soup for hearty appetites * Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and simmer for 10 mins.

Add the broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the sweetcorn.

Season the soup well with black pepper, then cover the pan and simmer for a further 5 mins, or until the fish is cooked through. Remove the bay leaf and scatter over the spring onion. Serve hot, with crusty bread.

Tip: When new potatoes are not available, old ones can be used, but choose a waxy variety which will not disintegrate.

Nutrition Notes: Per portion: Energy - 268Kcals/1124kJ Fat - 2.19g Saturated fat - 0.27g Cholesterol - 57.75mg Fibre - 3.36g

From: "The Low Fat, Low Cholestrol Cookbook" - by Christine France.

Posted by : Sue Rykmans.

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