Nutritional Info

Nutrition Facts

Serving Size 1 (421g)

Calories 430
Calories from Fat 172 (40%)
Amount Per Serving %DIV
Total Fat 19.1g 29%
Saturated Fat 8.4g 42%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 101.2mg 34%
Sodium 1315.1mg 57%
Potassium 595.1mg 13%
Total Carbohydrate 16.2g 5%
Dietary Fiber 0.4g 2%
Sugars 10.6g
Protein 41.8g 84%

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Recipe Description
Using 2% milk gives this soup a creamy rich taste, while reducing the fat content of the dish. It is also a good source of calcium. The soup is delicious served with crusty bread.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  butter
1   medium onion, peeled and finely chopped
2   medium white potatoes, peeled and cut into small cubes
1 2/3 Cup(c)  fish stock
10 1/2 Ounce(oz)  can corn, drained
1 2/3 Cup(c)  2% milk
1 Pound(lb)  skinless smoked haddock fillets, cut into bite-sized pieces
1   salt and pepper, to taste
1   fresh parsley, chopped, to garnish


Melt the butter in a large saucepan, add the onion, and cook over a gentle heat for 5 minutes until soft. Add the potato and continue cooking for a further 2 minutes.

Add the fish stock and bring to a boil. Reduce the heat, cover and simmer for about 10-15 minutes, or until the potatoes are tender. Roughly mash the potatoes.

Add the corn and milk and return to a boil. Reduce the heat and simmer for 5 minutes. Stir in the fish and continue to cook for a further 5 minutes. Season to taste and garnish with chopped parsley.

Additional notes

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