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5 from 11 votes

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.
Course Main, Main Course
Cuisine American
Keyword haddock, soup, sweetcorn
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 - 6
Author Camilla Hawkins


  • 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


  • 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!