Lunch

Haddock, Bacon and Sweetcorn Chowder

Name: Haddock, Bacon and Sweetcorn Chowder
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Haddock fillet; 300 g Potato; 150 g Sweetcorn, tinned and drained; 120 g Leek; 500 ml Semi-skimmed milk; 60 g Bacon medallions; 10 g Butter; One Bay leaf; A few, snipped Chives

A milk-based chowder of haddock, potato, sweetcorn, leek and a little bacon. No stock cube and no flour, so no gluten. 50 g of protein a bowl.

Calories: 515kcal
Protein: 50g
Fat: 11g
Carbs: 55g

Per serving, makes 2. 30 minutes of work. Published 8 September 2026.

Allergens

Milk
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Haddock, Bacon and Sweetcorn Chowder, plated and ready to serve. — The finished recipe. Haddock, Bacon and Sweetcorn Chowder

Ingredients 1 to 6 for haddock, bacon and sweetcorn chowder arranged separately on a dark worktop. — Ingredients 1 to 6. 300 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 300 g Potato (Raw, peeled weight.). 150 g Sweetcorn, tinned and drained (Drained weight.). 120 g Leek. 500 ml Semi-skimmed milk. 60 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)

Ingredients 7 to 9 for haddock, bacon and sweetcorn chowder arranged separately on a dark worktop. — Ingredients 7 to 9. 10 g Butter. One Bay leaf. A few, snipped Chives

Haddock, Bacon and Sweetcorn Chowder, preparation step 1: Fry the bacon, cut into small pieces, in the butter until it starts to crisp. Add the sliced leek and soften for eight minutes. — Step 1. Fry the bacon, cut into small pieces, in the butter until it starts to crisp. Add the sliced leek and soften for eight minutes.

Haddock, Bacon and Sweetcorn Chowder, preparation step 2: Add the potato in 1 cm dice, the milk and the bay leaf. Simmer very gently, stirring now and then so the milk does not catch, for fifteen minutes until the potato is soft. — Step 2. Add the potato in 1 cm dice, the milk and the bay leaf. Simmer very gently, stirring now and then so the milk does not catch, for fifteen minutes until the potato is soft.

Haddock, Bacon and Sweetcorn Chowder, preparation step 3: Crush a few of the potato pieces against the pan to thicken it, then add the sweetcorn and the haddock in large chunks. Cook for four minutes, until the fish flakes when pushed. — Step 3. Crush a few of the potato pieces against the pan to thicken it, then add the sweetcorn and the haddock in large chunks. Cook for four minutes, until the fish flakes when pushed.

The finished haddock, bacon and sweetcorn chowder. — Step 4. Season with black pepper and a little salt, taking the bacon into account, and finish with chives.

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Ingredients

Haddock fillet300 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Potato300 g
Raw, peeled weight.
Sweetcorn, tinned and drained150 g
Drained weight.
Leek120 g
Semi-skimmed milk500 ml
Bacon medallions60 g
Weighed raw. Back bacon with the fat on is about double.
Butter10 g
Bay leafOne
ChivesA few, snipped

Method

Fry the bacon, cut into small pieces, in the butter until it starts to crisp. Add the sliced leek and soften for eight minutes.
Add the potato in 1 cm dice, the milk and the bay leaf. Simmer very gently, stirring now and then so the milk does not catch, for fifteen minutes until the potato is soft.
Crush a few of the potato pieces against the pan to thicken it, then add the sweetcorn and the haddock in large chunks. Cook for four minutes, until the fish flakes when pushed.
Season with black pepper and a little salt, taking the bacon into account, and finish with chives.

Worth knowing

Milk will catch on the base of the pan if boiled. Keep it at the slowest simmer you can manage and stir along the bottom.
Smoked haddock works and tastes more like the chowder you are thinking of, but check the pack: some is dyed and most is a good deal saltier, so drop the added salt.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.