Smoked Haddock Chowder
There are few things more comforting than a big bowl of chowder. When the weather turns grey and drizzly (which, let’s be honest, is most of the year here), a smoky, creamy bowl of this smoked haddock chowder is exactly what I want waiting for me at lunchtime. If you loved my leek and potato soup, this one is for you - all of that same cosy comfort, with a serious smoky upgrade.
The star of the show here is the smoked haddock. Poaching it gently in the milk means all of that gorgeous smoky flavour ends up in the soup itself, and the fish stays lovely and flaky. The potatoes break down a little as they simmer and thicken the chowder naturally, so there’s no need for any flour - which also means this recipe is completely gluten free!
This recipe makes enough for 4 hearty servings and it will keep in the fridge for around 3 days. I’d recommend reheating it gently on the hob rather than blasting it in the microwave, as the cream can split if it gets too hot. If I’m making it for the week’s lunches, I just portion it into a couple of containers once it’s cooled and grab one each morning.
You can use any smoked white fish for this chowder, so if smoked haddock is hard to come by, just ask at the fish counter for whatever looks good (and is on sale!). Undyed haddock works just as well as the bright yellow stuff, too. Serve piping hot with some thick crusty bread for dunking and enjoy.
Smoked Haddock Chowder
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4 people
Serving size: 474g
Calories per serving: 430
Fat per serving: 19.7g
Ingredients
- 25g butter
- 1 leek, finely sliced
- 2 medium white potatoes, peeled and cut into small cubes
- 400g smoked haddock fillets, skin removed
- 500ml whole milk
- 200ml vegetable stock
- 100g sweetcorn (tinned or frozen)
- 1 bay leaf
- 100ml double cream
- Small bunch of chives (finely chopped)
- Salt and black pepper to season
Method
- Begin by placing a large saucepan on a medium heat and melting the butter. Add in the sliced leek and cook for 4-5 minutes, until softened.
- Add the cubed potatoes, vegetable stock, milk and bay leaf to the pan. Bring to a gentle simmer, then cook for 10-12 minutes, until the potatoes are just about tender.
- Meanwhile, check your smoked haddock for any stray bones and cut it into large chunks.
- Turn the heat down low and add the haddock to the pan. Poach gently for 4-5 minutes - the fish is done when it flakes apart easily.
- Remove the bay leaf, then use the back of your spoon to crush a few of the potato cubes against the side of the pan. This will thicken up the chowder without needing any flour.
- Stir in the sweetcorn and double cream and let everything warm through for another 2-3 minutes. Be careful not to let it boil at this stage, as the cream can split.
- Give it a taste and season with black pepper and a little salt if needed - smoked haddock is quite salty already, so you may not need much at all.
- Serve up in big bowls with a sprinkling of chopped chives over the top.
