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Ingredients50 m servings 308
Original recipe yields 4 servings
- Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
- Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
- Season chowder with salt and pepper. Garnish with parsley.
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Per Serving: 308 calories; 5.5 37.5 26.8 56 737 Full nutrition