This Smoked Haddock Chowder is a rich, creamy, and deeply flavorful dish that combines smoky haddock, tender potatoes, leeks, and sweet corn in a luxurious, velvety broth. It's the perfect comfort food for chilly days, offering a balance of smokiness, creaminess, and freshness. Serve with crusty bread for a complete meal.
For the Chowder Base
½ kg smoked haddock fillets, skin removed
2 cups whole milk
2 cups fish or vegetable stock
1 bay leaf
½ tsp black peppercorns
1 tbsp unsalted butter
1 tbsp olive oil
1 large leek, thinly sliced (white and light green parts only)
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced into ½-inch cubes
½ tsp smoked paprika (optional, for extra smokiness)
1 cup corn kernels (fresh or frozen)
½ cup heavy cream
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp white pepper (optional, for extra warmth)
For Garnish
2 tbsp fresh parsley, chopped
2 strips crispy bacon, crumbled (optional)
Crusty bread, for serving
Poach the Smoked Haddock
1
- Prepare the Poaching Liquid:
- In a saucepan, add milk, fish stock, bay leaf, and black peppercorns.
- Gently Poach the Fish:
- Bring to a gentle simmer over low heat.
- Add the smoked haddock fillets and poach for 5 minutes, or until the fish flakes easily.
- Remove and Flake the Fish:
- Using a slotted spoon, transfer the haddock to a plate.
- Flake into bite-sized pieces, removing any bones.
- Strain the poaching liquid and set it aside.
Cook the Vegetables
2
- Sauté the Aromatics:
- In a large pot, heat butter and olive oil over medium heat.
- Add leeks, onions, and garlic, cooking until soft (about 5 minutes).
- Add the Potatoes and Paprika:
- Stir in diced potatoes and smoked paprika.
- Cook for 2 minutes, allowing the flavors to develop.
Simmer the Chowder
3
- Pour in the Poaching Liquid:
- Add the strained poaching liquid into the pot.
- Bring to a gentle simmer and cook for 10-12 minutes, or until potatoes are tender.
- Add the Corn and Haddock:
- Stir in corn kernels and flaked smoked haddock.
- Simmer for 3-4 more minutes.
Finish and Serve
4
- Add the Cream:
- Stir in heavy cream, then season with salt, black pepper, and white pepper.
- Simmer for 2 more minutes, then remove from heat.
- Garnish and Serve:
- Ladle the chowder into bowls.
- Garnish with fresh parsley and crumbled bacon.
- Serve with crusty bread for dipping.
Pro Tips
5
- For a Thicker Chowder: Mash a few potatoes or blend a portion of the soup before adding the fish.
- For Extra Depth: Replace fish stock with clam juice or a splash of dry white wine.
- Make it Dairy-Free: Swap milk and cream for coconut milk for a different twist.
Ingredients
For the Chowder Base
½ kg smoked haddock fillets, skin removed
2 cups whole milk
2 cups fish or vegetable stock
1 bay leaf
½ tsp black peppercorns
1 tbsp unsalted butter
1 tbsp olive oil
1 large leek, thinly sliced (white and light green parts only)
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced into ½-inch cubes
½ tsp smoked paprika (optional, for extra smokiness)
1 cup corn kernels (fresh or frozen)
½ cup heavy cream
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp white pepper (optional, for extra warmth)
For Garnish
2 tbsp fresh parsley, chopped
2 strips crispy bacon, crumbled (optional)
Crusty bread, for serving
Directions
Poach the Smoked Haddock
1
- Prepare the Poaching Liquid:
- In a saucepan, add milk, fish stock, bay leaf, and black peppercorns.
- Gently Poach the Fish:
- Bring to a gentle simmer over low heat.
- Add the smoked haddock fillets and poach for 5 minutes, or until the fish flakes easily.
- Remove and Flake the Fish:
- Using a slotted spoon, transfer the haddock to a plate.
- Flake into bite-sized pieces, removing any bones.
- Strain the poaching liquid and set it aside.
Cook the Vegetables
2
- Sauté the Aromatics:
- In a large pot, heat butter and olive oil over medium heat.
- Add leeks, onions, and garlic, cooking until soft (about 5 minutes).
- Add the Potatoes and Paprika:
- Stir in diced potatoes and smoked paprika.
- Cook for 2 minutes, allowing the flavors to develop.
Simmer the Chowder
3
- Pour in the Poaching Liquid:
- Add the strained poaching liquid into the pot.
- Bring to a gentle simmer and cook for 10-12 minutes, or until potatoes are tender.
- Add the Corn and Haddock:
- Stir in corn kernels and flaked smoked haddock.
- Simmer for 3-4 more minutes.
Finish and Serve
4
- Add the Cream:
- Stir in heavy cream, then season with salt, black pepper, and white pepper.
- Simmer for 2 more minutes, then remove from heat.
- Garnish and Serve:
- Ladle the chowder into bowls.
- Garnish with fresh parsley and crumbled bacon.
- Serve with crusty bread for dipping.
Pro Tips
5
- For a Thicker Chowder: Mash a few potatoes or blend a portion of the soup before adding the fish.
- For Extra Depth: Replace fish stock with clam juice or a splash of dry white wine.
- Make it Dairy-Free: Swap milk and cream for coconut milk for a different twist.
Notes
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