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Smoked Haddock Chowder

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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

  1. 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).
  2. 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.

Nutrition Facts

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