Smoked fish chowder

Serves 4. Preparation 15 minutes. Cooking 30 minutes. With thanks to the Oesophageal Patients Association for contributing this recipe.


  • Smoked haddock fillet (450g/1lb)
  • Potatoes, peeled and finely chopped (225g/8oz)
  • 2 medium-sized onions, finely chopped
  • Carrots, peeled and finely chopped (170g/6oz)
  • Butter (55g/2oz)
  • Flour (2 level tbsp)
  • Single cream (140ml/5floz)
  • Salt and black pepper


  1. Boil about one litre of water and then reduce the heat to simmer. Add the fish for about 10 minutes (until tender). Drain, keeping the water to use as a stock later. Flake the fish roughly, discarding the skin and bones.
  2. Heat the butter in a saucepan. Add the onion and fry until soft.
  3. Stir in the flour and cook for one minute.
  4. Gradually add the remaining fish stock and bring to the boil, stirring constantly.
  5. Add the potatoes and carrots and simmer for about 10 minutes until tender.
  6. Stir in the flaked fish and cream and season well.
  7. Liquidise the soup in a blender or food processor (and sieve if necessary) and then reheat it, without boiling, before serving.


Suitable for:

  • people with a dry or sore mouth
  • people with problems chewing
  • people with loss of taste or smell
  • people with loss of weight or appetite.

Nutritional information

Energy 379.1kcal; Protein 25.9g; Total fat 19.2g (of which saturates 11.6g); Carbohydrate 27.6g; Fibre 3.1g.

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