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.
My Private Note
Units: US | Metric
- 1Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish.
- 2Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes.
- 3Add 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.
- 4Dissolve 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.
- 5Add the flaked haddock, corn and parsley and heat through.
- 6You 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: