Smoked Haddock Chowder

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients before you start: slice the leek, dice the onion, cube the potatoes, chop the parsley, and cut the smoked haddock into large bite-size chunks. This keeps the cooking fast and beginner-friendly.

   150 g leek, white and light green part only, halved and thinly sliced80 g onion, finely diced250 g waxy potatoes, peeled and cut into 1.5 cm cubes10 g flat-leaf parsley, finely chopped250 g smoked haddock fillet, skin removed and cut into large chunks
2. 2

   Melt the butter in a medium saucepan over medium heat. Add the leek and onion and cook for 4-5 minutes, stirring often, until softened but not browned. Gentle cooking keeps the chowder sweet and delicate rather than caramelised.

   20 g unsalted butter150 g leek, white and light green part only, halved and thinly sliced80 g onion, finely diced
3. 3

   Sprinkle in the flour and stir for 30 seconds to coat the vegetables. Add the potatoes and bay leaf, then gradually pour in the fish stock and milk, stirring as you go so the flour disperses smoothly without lumps.

   10 g flour250 g waxy potatoes, peeled and cut into 1.5 cm cubes1 bay leaf300 ml fish stock200 ml whole milk
4. 4

   Bring to a gentle simmer, then cook for 8-10 minutes until the potatoes are just tender when pierced with the tip of a knife. Keep the heat moderate; a hard boil can make the milk split and break the potatoes too quickly.

5. 5

   Lower the heat and add the smoked haddock and double cream. Simmer very gently for 4-5 minutes, until the fish flakes easily and is just cooked through. Stir carefully so the fish stays in generous pieces.

   250 g smoked haddock fillet, skin removed and cut into large chunks80 ml double cream
6. 6

   Remove the bay leaf. Season with the salt, pepper, parsley, and lemon juice, then taste and adjust if needed. Be cautious with the salt because smoked haddock is naturally salty.

   1 bay leaf1/4 tsp, or to taste fine sea salt1/4 tsp black pepper, freshly ground10 g flat-leaf parsley, finely chopped1 tsp lemon juice
7. 7

   Let the chowder stand for 2 minutes off the heat to settle and thicken slightly, then ladle into warm bowls and serve immediately.

Origin & History

Smoked haddock chowder is closely associated with coastal Britain and especially Scotland, where smoked white fish has long been a staple. It reflects the influence of hearty fishing-community soups, combining preserved fish with potatoes, leeks, and dairy for an economical but deeply satisfying dish.