Curried haddock chowder with peas
5 minutes
15 minutes
Serves: 4
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tablespoon butter
  • 1 tablespoon Olive oil
  • 3 tablespoons of Balti curry paste (or similar)
  • 600 ml vegetable stock
  • 125 g Crème Fraiche
  • 400 g smoked haddock (preferably undyed), skinned and cut into big chunks
  • 800 g peeled waxy potatoes, diced into about 2cm cubes
  • 200 g Peas
  • Salt and pepper, to taste
  • 1 lime, squeezed over to taste
  • To serve:
  • Fresh coriander
  • Fresh red chillies for grown ups
  • brown rice
  • More lime to squeeze

Soften onion and garlic in oil and butter for a few minutes. Add the Balti paste and the cubed potatoes. Cook on low for about 5 minutes, stirring to avoid sticking. Now for the stock and cook, covered for about 5 more minutes, until potatoes are almost but not quite done. Stir in the creme fraiche. Tip in the haddock and peas and simmer for about 5 minutes. Taste. Squeeze lime, season and taste again. Serve with rice and fresh coriander.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.