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Smoked Haddock and Sweetcorn Chowder

Preparation Time
10 minutes

Cooking Time
25 minutes

4 - 6

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 400g smoked haddock
  • 150ml boiling water
  • 2 bay leaves
  • A pinch of Lucy Bee Whole Black Peppercorns, ground
  • 1 tbsp. Lucy Bee Coconut Oil
  • 2 onions (350g), chopped
  • 3 garlic cloves, chopped
  • 1 or 2 leeks (200g), cleaned and chopped
  • 500g potatoes, peeled and chopped
  • 400ml Lucy Bee Coconut Milk
  • 200g sweetcorn


  1. Place smoked haddock, bay leaves and ground Lucy Bee Whole Black Peppercorns in heavy based saucepan pour over boiling water, simmer for 5 minutes, remove from heat and allow to cool.
  2. Remove haddock from water and break into chunks, reserve the liquid discard bay leaves.
  3. In the pan add Lucy Bee Coconut Oil, onions, garlic, leeks and potatoes, sauté for about 10 minutes with a lid on, stirring occasionally.
  4. Add the reserved liquid and Lucy Bee Coconut Milk, bring to a gentle simmer for 15 minutes or until potatoes are soft, stir in haddock and sweet corn and cook for further 5 minutes.
  5. Stir in chopped parsley to serve.

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