Squash and Smoked Haddock Chowder

Squash and Smoked Haddock Chowder
Fishboxer Toral from Urban Kitchen

Butternut squash and sweetcorn combine well with smoked haddock to create a filling meal.


  • 200g of smoked haddock (cut into large pieces)
  • 2 cobs of sweetcorn (kernels removed)
  • 2 tbsp olive oil
  • 1 red onion (finely chopped)
  • 1 bulb of fennel (finely chopped)
  • 1 carrot (finely chopped)
  • 300g butternut squash (peeled and chopped into 2cm cubes)
  • 2 cloves of garlic (finely chopped)
  • 1/2 tsp dried chili flakes
  • 15g dill (finely chopped)
  • 10g coriander
  • 700ml vegetable stock
  • 200ml almond milk
  • juice and zest of 1 lime



  1. Finely chop the red onion, carrot, fennel and garlic, dill and corriander.
  2. Cut the butternut squash into roughly 2cm cubes.
  3. Cut the smoked haddock into pieces.
  4. Heat the olive oil in a large pan over a medium.
  5. Add the onion, carrot, garlic and fennel and sweat for 5 minutes, or until softened but not browned.
  6. Remove the kernels from the corn cobs and blitz half the kernels in a small food processor, and keep the other kernels whole.
  7. Add the chilli flakes and cook for approximately one minute.
  8. Add the squash and the stock then bring to the boil.
  9. Reduce the heat and simmer for 10 to 15 minutes, or until the squash is tender.
  10. Add the smoked haddock, almond milk, creamed corn, whole corn kernels and dill
  11. Simmer for 5 minutes.
  12. Season to taste.
  13. Add the zest and juice of the lime.
  14. Serve with a sprinkle of fresh dill and coriander.