Sweetcorn & Smoked Haddock Chowder
Turn your Sweetcorn & Coconut Soup into a balanced, nourishing meal with the addition of delicate fish, fragrant herbs and fluffy rice. This comforting chowder satisfies every craving - and with the base already prepared, the hardest part is done for you.
Ingredients
- 400g sweetcorn & coconut Zuppe soup
- 250g smoked haddock
- 200g basmati rice
- 50g strong cheddar, grated
- 2 slices of crusty sourdough bread
- 1/2 a bunch of chives
- 1/2 a bunch of rosemary
- 1tsp chilli flakes
- Pinch of salt and pepper
- Olive oil
Method
- Salt, pepper and olive oil the smoked haddock, then grill
- Cook the rice how you like it best
- Process the crusty bread, toast the breadcrumbs up in a pan
- Heat up your zuppe, stirring in chopped chives, rosemary, and grated cheese
- Layer the soup on top of the rice, flake in the cooked fish and add your breadcrumbs
- Put the pan back under the grill to crisp everything up - then you're done!