Skinny Haddock, Bacon and Mushroom Chowder
Skinny Haddock, Bacon and Mushroom Chowder is a delicious low fat one pot meal the whole family will love.
Servings 5 - 6
Ingredients
- 2 tbsp Rapeseed oll
- 2 Onions medium, diced
- 4 Unsmoked bacon rashers diced (fat trimmed)
- 250 g Mushrooms sliced
- 2 Garlic cloves crushed
- 2 tbsp Plain flour
- 1 260g Tin sweetcorn drained
- 300 g Baby new potatoes sliced (such as Jersey Royals)
- 200 g Frozen leaf spinach about 8 blocks
- 300 mls Semi-skimmed milk
- 1 ltr Chicken stock
- 350 g Boneless skinless haddock loin, cut into bite sized chunks (or frozen fish pie mix)
- Freshly ground black pepper
Instructions
- Heat the oil in a large pan and fry the onions on a medium heat for 5 minutes.
- Push the onions to the outer edge and add the diced bacon and continue frying until bacon is cooked and onions softened (flipping occasionally with a spatula).
- Stir in the mushrooms and garlic and cook through (about 5 minutes).
- Stir in the flour and cook for another minute.
- Add the stock, milk, sweetcorn, spinach, potato slices and ground pepper.
- Bring to the boil, then lower to a simmer for 10 minutes.
- Add the haddock or frozen fish pie mix and continue to simmer for another 10 minutes (or until the fish is cooked).
- Taste and adjust seasoning if necessary.
- Serve with toast for dunking!