Smoked Haddock Chowder
Dive into the comforting warmth of Smoked Haddock Chowder, a hearty and flavorful soup that’s perfect for cozy evenings. This recipe combines the delicate smokiness of poached haddock with tender chunks of waxy potatoes, sweetcorn kernels, and a creamy broth infused with garlic, onion, and a subtle hint of bay leaf. Each spoonful is a rich blend of textures and flavors, enhanced by the briny depth of fish stock and the luxurious touch of heavy cream. Topped with fresh parsley and served piping hot, this chowder is an ideal balance of elegance and homestyle comfort, ready in under an hour. Pair it with crusty bread for a satisfying meal that’s sure to become a household favorite. Perfect for seafood lovers, this dish showcases the best of hearty, homemade cooking while delivering a restaurant-worthy flavor.
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Recipe Information
Ingredients
- 400 grams smoked haddock fillets
- 300 grams potatoes (waxy variety, e.g., Yukon Gold)
- 1 medium onion
- 2 units celery stalks
- 30 grams butter
- 2 units garlic cloves
- 750 milliliters fish stock
- 250 milliliters whole milk
- 150 milliliters heavy cream
- 1 unit bay leaf
- 150 grams sweetcorn kernels (fresh, canned, or frozen)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the potatoes into bite-sized pieces. Finely chop the onion and celery. Mince the garlic cloves.
In a large, heavy-based pot, melt the butter over medium heat. Add the onion, celery, and garlic. Cook for 5 minutes until softened but not browned.
Add the diced potatoes, bay leaf, and fish stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are just tender.
Meanwhile, place the smoked haddock fillets in a separate saucepan and pour the milk over them. Heat gently, ensuring it does not boil, for 5-7 minutes until the fish is cooked through and flakes easily.
Remove the smoked haddock from the milk and set aside to cool slightly. Strain the milk used for poaching and reserve it for later use in the chowder.
Once cooled, flake the haddock into large chunks, discarding any bones or skin.
Add the sweetcorn kernels to the pot with the potatoes and simmer for an additional 5 minutes.
Stir in the reserved poaching milk and the heavy cream. Add the smoked haddock chunks to the pot and gently stir to combine. Simmer for another 5 minutes to heat through, being careful not to break up the fish.
Season the chowder with salt and black pepper to taste. Discard the bay leaf.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
