Kipper and sweetcorn chowder

    30 min

    With a few fresh ingredients, storecupboard standbys can be transformed into a great quick dish. Canned kippers and sweetcorn make a delicious chowder combined with leeks, potatoes and herbs. Serve with crusty rolls.

    15 people made this

    Serves: 4 

    • 1 tbsp extra virgin olive oil
    • 1 leek, thinly sliced
    • 300 g (10½ oz) small new potatoes, quartered
    • 600 ml (1 pint) boiling water
    • 1 fish stock cube, crumbled
    • 1 bay leaf
    • 300 ml (10 fl oz) whole milk
    • 1 can creamed sweetcorn, about 418 g
    • 2 tbsp snipped fresh chives
    • 2 tbsp chopped parsley
    • 1 can kippers in oil, about 190 g, thoroughly drained and skinned
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan. Add the leek and cook over a moderate heat for 2 minutes or until it is just softened. Stir in the potatoes and cook for a further 2 minutes. Stir in the boiling water, fish stock cube and bay leaf, and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
    2. Remove and discard the bay leaf. Stir in the milk, creamed sweetcorn and half the chives and parsley. Use a fork to break the kippers into chunky pieces and add them to the soup. Taste the soup and add seasoning to taste, if necessary. Bring the soup to the boil, then immediately remove the pan from the heat to prevent the kippers from overcooking.
    3. Ladle the soup into bowls and garnish each portion with a sprinkling of the remaining chives and parsley. Serve at once.

    Some more ideas

    New potatoes stay in firm pieces in the chowder, but floury maincrop potatoes can be just as good, giving a slightly thicker texture as they break up slightly during cooking. Peel the potatoes and cut them into chunks. * For a mackerel and sweetcorn chowder, use 200 g (7 oz) skinned, flaked and boned smoked mackerel fillets instead of the canned kippers. Pep up the chowder by stirring in 2 tbsp creamed horseradish with the sweetcorn. * For a delicious crab and bacon chowder, rind and chop 100 g (3½ oz) smoked back bacon and fry with the leek in step 1. Instead of kippers, add 1 can crab meat in brine, about 170 g, with the liquor from the can. * To make a punchy tuna chowder, add 2 crushed garlic cloves and the grated zest of 1 large lemon with the leek, and replace the kippers with 1 can tuna in spring water, about 180 g, drained. Add 1 seeded and finely chopped mild green chilli with the chives and parsley for the garnish.

    Plus points

    Canned fish, such as kippers, pilchards and sardines, are an excellent source of calcium – the bones of small fish or fillets disintegrate in the canning process so they are eaten as well as the fish. * Oily fish such as kippers (smoked herring) are full of omega-3 fatty acids, which help to lower blood cholesterol.

    Each serving provides

    B6, B12 * C, folate, selenium

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    Reviews in English (3)


    Used different ingredients. Instead of chives I used thinly sliced wet garlic which added just a hint more pungency than chives may have done. It worked fabulously.  -  31 May 2009


     -  26 Nov 2012


    This was so easy and fast. I replaced your canned kippers with some I had barbecued the previous evening and made my own creamed corn as I couldn't grab any before the stores shut but this was scrumptious. I am a kipper lover but my girlfriend is not and yet she polished off the whole portion with glee. The kipper and the milky chowder infuse one another so perfectly. Thankyou!  -  31 May 2009