Smoked Haddock Chowder
This chowder is creamy, gently smoky, and full of soft potatoes, sweet leek, and tender flakes of haddock. It is rich enough to feel comforting, yet light enough to stay fresh and balanced thanks to parsley and a little lemon.
Ingredients
Chowder base
- 20 gunsalted butter
- 150 gleek, white and light green part only, halved and thinly sliced
- 80 gonion, finely diced
- 10 gflour
- 250 gwaxy potatoes, peeled and cut into 1.5 cm cubes
- 1bay leaf
- 300 mlfish stock
- 200 mlwhole milk
- 80 mldouble cream
- 250 gsmoked haddock fillet, skin removed and cut into large chunks
- 1/4 tsp, or to tastefine sea salt
- 1/4 tspblack pepper, freshly ground
To finish
- 10 gflat-leaf parsley, finely chopped
- 1 tsplemon juice
Instructions
- 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.
- 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.
- 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.
- 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
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.
- 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.
- 7
Let the chowder stand for 2 minutes off the heat to settle and thicken slightly, then ladle into warm bowls and serve immediately.
Nutrition per serving
Notes
- •If your smoked haddock is very salty, poach it for 1 minute in a little of the milk, then discard that milk before adding the fish to the chowder.
- •Waxy potatoes hold their shape best; avoid very floury potatoes or the chowder can become muddy.
- •Serve with warm crusty bread or oatcakes for a simple Scottish-style meal.
- •For a thicker chowder, lightly mash a few potato cubes into the broth before serving.
Background
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.
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