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    You are in: Home / Recipes / Smoked Haddock, Corn and Potato Soup Recipe
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    Smoked Haddock, Corn and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    rmarcella56's Note:

    This is based on a Scottish recipe known as Cullen Skink, which is a very traditional recipe and which my grandmother used to make when I was a little girl. It was also a huge favourite with my son and still is. It has a sweet flavour with a salty edge from the smoked fish. You can make it a little richer with some cream added at the end but it's also great without. It's a main course soup for me - excellent for lunch with crusty bread.

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    Units: US | Metric


    1. 1
      Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish.
    2. 2
      Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes.
    3. 3
      Add the reserved milk, water. mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft.
    4. 4
      Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens. It should have a slightly creamy texture.
    5. 5
      Add the flaked haddock, corn and parsley and heat through.
    6. 6
      You should add pepper to taste but salt is usually not needed as the smoked haddock is salty. Other smoked fish could be substituted.

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    Nutritional Facts for Smoked Haddock, Corn and Potato Soup

    Serving Size: 1 (437 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.6 g
    Cholesterol 59.7 mg
    Sodium 696.8 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 4.0 g
    Sugars 3.9 g
    Protein 25.9 g

    The following items or measurements are not included:

    vegetable stock

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