Marry Berry Haddock, Prawn and Sweetcorn Chowder is made with smoked haddock, raw prawns, sweetcorn, potatoes, fish stock, and full-fat milk. This recipe creates a rich, creamy chowder perfect for a hearty meal. It takes about 30 minutes to prepare and serves 4–6.
Marry Berry Haddock, Prawn and Sweetcorn Chowder Ingredients
- 55g (2oz) butter
- 2 banana shallots, diced
- 2 sticks celery, thinly sliced
- 1 carrot, peeled and diced
- 3 tbsp plain flour
- 450ml (¾ pint) fish stock
- 450ml (¾ pint) full-fat milk
- 200g (7oz) potatoes, peeled and cut into 3cm (1¼in) dice
- 300g (10½oz) smoked haddock, skinned and cut into 3cm (1¼in) dice
- 175g (6oz) raw prawns
- 115g (4oz) tinned sweetcorn, drained
- 2 tbsp freshly chopped parsley, to serve
How To Make Marry Berry Haddock, Prawn and Sweetcorn Chowder
- Sauté the Vegetables: Melt butter in a saucepan over medium–high heat. Add shallots, celery, and carrot; fry for 3–4 minutes.
- Add Flour and Liquids: Stir in flour briefly, then blend in fish stock and milk, stirring until thickened.
- Cook the Potatoes: Add diced potatoes, cover, and simmer for about 8 minutes until just cooked.
- Add Seafood and Sweetcorn: Stir in haddock, prawns, and sweetcorn; simmer for 5 minutes until prawns turn pink.
- Season and Garnish: Season with salt and pepper. Sprinkle with chopped parsley and serve hot in bowls.
Recipe Tips
- Cook Ahead Carefully: Prepare the base in advance, but add fish and prawns when reheating.
- Cut Evenly: Dice vegetables and fish evenly for uniform cooking.
- Use Full-Fat Milk: It provides richness and body to the chowder.
- Don’t Overcook Seafood: Add prawns at the end to avoid rubbery texture.
- Serve with Bread: A crusty loaf complements this dish perfectly.
What To Serve With Haddock, Prawn and Sweetcorn Chowder
This creamy chowder pairs wonderfully with crusty bread, buttered soda bread, or a side of leafy greens. For a complete meal, serve with a light white wine or cider.
How To Store Haddock, Prawn and Sweetcorn Chowder
Refrigerate: Store in a sealed container for up to 8 hours. Add seafood only during reheating.
Freeze: Not suitable for freezing due to the seafood and dairy content.
Haddock, Prawn and Sweetcorn Chowder Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Sugar: 6g
- Protein: 28g
- Sodium: 600mg
FAQs
Can I substitute the fish stock?
Yes, a mild vegetable or chicken stock can be used in a pinch.
Is it okay to use frozen prawns?
Yes, thaw and drain them thoroughly before adding.
Can I make this ahead?
Yes, prepare the base and add seafood just before serving.
What other fish can I use?
Cod or pollock are good alternatives to smoked haddock.
Can I make it dairy-free?
Try a plant-based milk, but it will change the flavor and texture.
Marry Berry Haddock, Prawn and Sweetcorn Chowder Recipe
Description
Creamy, comforting chowder filled with smoky haddock, tender prawns, and sweetcorn for a satisfying bowlful.
Ingredients
Instructions
- Melt butter, sauté shallots, celery, and carrot 3–4 minutes.
- Stir in flour, add stock and milk, cook until thickened.
- Add potatoes, cover, simmer 8 minutes.
- Stir in haddock, prawns, and sweetcorn, simmer 5 minutes.
- Season and sprinkle with parsley.
- Serve hot with bread.
Notes
- Add seafood only when reheating to maintain freshness.
- Stir gently to avoid breaking up fish pieces.
- Full-fat milk enhances creaminess; avoid low-fat for best texture.
- Not freezer-friendly due to dairy and seafood content.