Serves 2


  • 3o0ml dairy free milk
  • 120ml water
  • 1 medium sized haddock fillet
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 onion, finely sliced
  • 1 small leek, finely sliced
  • 2 teaspoons gluten free flour
  • 200g sweet potato, peeled and cut into small cubes
  • 2 slices of smoked bacon, cut into little pieces
  • salt and pepper for seasoning
  • 50g cooked peeled prawns
  • 1 tablespoon chives
  • sprinkle of chilli flakes, optional


  1. Place the dairy free milk, water and haddock in a saucepan
  2. Bring to the boil, cover and then simmer gently for 5 minutes
  3. Remove the fish from the pan, flake into chunks and set aside
  4. Set aside the liquid the fish was cooked in
  5. Add the olive oil to a pan and saute the onion, leek and garlic until soft
  6. Sprinkle over the flour then stir in the liquid you cooked the fish in
  7. Stir in the sweet potatoes and bring to boil
  8. Cover and simmer for 15 minutes or until the potatoes are tender
  9. Stir in the flaked haddock and prawns
  10. Fry the bacon until crispy
  11. Ladle into bowls and top the chowder with the bacon, chilli and chives


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