Photo: Monika Grabkowska
Arbroath smokie chowder
13 ingredients
30 min + 30 min
Serves 4
openrecipes
A variation on the classic smoked haddock chowder, this Scottish soup is perfect for cold winter nights.
Estimated Nutrition (whole recipe, rough)
1185
Calories
56g
Protein
25g
Fat
183g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Mace | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g/6oz smoked haddock
- 1.2 litres/2pt light stockstock
- 1 onion
- a pinch mace
- 1 bay leaf
- 1 stick celery
- 3 medium potatoes, diced
- 55g/2oz butter
- 40g/1½oz flour
- 15-30g/1-2 tbsp oatmeal
- 290ml/½ pint milk
- 1 Arbroath smokie
- to garnish sorrel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes