South Indian Haddock and Corn Chowder Recipe

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  • Healthy
serves: 1
Prep: 5 min
Cooking: 15 min

This spiced soup takes only 20 minutes to prepare and looks as beautiful as it tastes, so it’s a perfect soup for a dinner party. This creamy coconut milk soup is inspired by the South Indian aromas, so if you’re looking for a chowder with less heat, leave out the chilli. Have a look at our other soup recipes for more delicious ideas.



  • 1–2 tsp vegetable oil or ghee
  • 1⁄2 tsp mustard seeds
  • 5 fresh curry leaves (optional)
  • 1⁄2 small onion, peeled and chopped
  • 1 green chilli, pierced with the tip of a knife (optional)
  • 150ml coconut milk
  • 150ml water
  • 150g potatoes, peeled and cut into
  • 2cm cubes
  • 60g corn kernels, fresh or frozen and defrosted
  • Salt and lots of freshly ground black pepper
  • 60g smoked haddock fillet, skinned
  • 120g unsmoked haddock fillet, skinned
  • Large handful of baby or whole leaf
  • spinach (shredded if whole leaf)


  • Heat the oil in a small non-stick saucepan. Add the mustard seeds; once they splutter, add the curry leaves, onion and chilli. Cook for 40 seconds, then add the coconut milk and water and bring to a boil. Add the potatoes and fresh corn (if using), bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in the frozen corn (if using) and adjust the consistency of the soup, if necessary, by adding a little extra water from the kettle.

  • Adjust the seasoning, add the fish and spinach, cover and simmer on a low heat for 3–4 minutes or until the fish is cooked and flakes easily.

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