A rich, creamy soup built around flaky smoked haddock, tender potatoes, and sweet onions — this British classic is all about comfort. With deep umami from smoked fish and gentle creaminess from milk and butter, it’s simple, rustic, and utterly satisfying.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Fish
1 lb undyed smoked haddock fillet, skin removed
1 ½ cups whole milk
1 bay leaf
4 black peppercorns
1 small onion, halved (for poaching)
For the Chowder Base
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
1 celery stalk, finely chopped
1 medium leek, white part only, sliced
1 clove garlic, minced
2 medium potatoes (Yukon Gold or Maris Piper), peeled and cubed (½-inch)
1 ½ cups fish stock or chicken stock
Salt and freshly ground black pepper, to taste
To Finish
½ cup double cream or heavy cream
2 tbsp chopped chives or parsley
Crusty bread, for serving
Optional: crispy bacon or pancetta bits, as topping
Poach the Haddock
1
In a saucepan, place smoked haddock, milk, bay leaf, peppercorns, and halved onion.
Bring to a gentle simmer (do not boil) and poach for 5–7 minutes until the fish flakes easily.
Remove fish and set aside. Strain and reserve the milk for later.
Sauté Aromatics
2
In a large pot, melt butter with olive oil over medium heat.
Add diced onion, celery, leek, and garlic. Sauté for 5–7 minutes until softened but not colored.
Simmer the Base
3
Add diced potatoes and stir to coat.
Pour in stock and bring to a gentle simmer.
Cook uncovered for 10–12 minutes , until potatoes are tender.
Assemble the Chowder
4
Gently flake the poached haddock into bite-sized chunks (remove any bones).
Add the reserved poaching milk and cream to the pot.
Fold in the fish and gently stir to combine. Simmer for 3–5 minutes more, just to heat through.
Season & Serve
5
Taste and season with salt and freshly cracked black pepper.
Ladle into bowls, garnish with chopped chives or parsley .
Optional: sprinkle with crispy bacon for added texture and smoky depth.
Serve hot with crusty bread or oatcakes .
Variations
6
Add sweetcorn for a New England twist.
Stir in a few drops of lemon juice before serving to lift the richness.
For extra indulgence, serve with a soft-boiled egg on top.
Pairing Suggestions
7 Wine:
Beer:
Non-Alcoholic:
Ingredients For the Fish
1 lb undyed smoked haddock fillet, skin removed
1 ½ cups whole milk
1 bay leaf
4 black peppercorns
1 small onion, halved (for poaching)
For the Chowder Base
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
1 celery stalk, finely chopped
1 medium leek, white part only, sliced
1 clove garlic, minced
2 medium potatoes (Yukon Gold or Maris Piper), peeled and cubed (½-inch)
1 ½ cups fish stock or chicken stock
Salt and freshly ground black pepper, to taste
To Finish
½ cup double cream or heavy cream
2 tbsp chopped chives or parsley
Crusty bread, for serving
Optional: crispy bacon or pancetta bits, as topping
Directions Poach the Haddock
1
In a saucepan, place smoked haddock, milk, bay leaf, peppercorns, and halved onion.
Bring to a gentle simmer (do not boil) and poach for 5–7 minutes until the fish flakes easily.
Remove fish and set aside. Strain and reserve the milk for later.
Sauté Aromatics
2
In a large pot, melt butter with olive oil over medium heat.
Add diced onion, celery, leek, and garlic. Sauté for 5–7 minutes until softened but not colored.
Simmer the Base
3
Add diced potatoes and stir to coat.
Pour in stock and bring to a gentle simmer.
Cook uncovered for 10–12 minutes , until potatoes are tender.
Assemble the Chowder
4
Gently flake the poached haddock into bite-sized chunks (remove any bones).
Add the reserved poaching milk and cream to the pot.
Fold in the fish and gently stir to combine. Simmer for 3–5 minutes more, just to heat through.
Season & Serve
5
Taste and season with salt and freshly cracked black pepper.
Ladle into bowls, garnish with chopped chives or parsley .
Optional: sprinkle with crispy bacon for added texture and smoky depth.
Serve hot with crusty bread or oatcakes .
Variations
6
Add sweetcorn for a New England twist.
Stir in a few drops of lemon juice before serving to lift the richness.
For extra indulgence, serve with a soft-boiled egg on top.
Pairing Suggestions
7 Wine:
Beer:
Non-Alcoholic:
