Smoked haddock chowder

Ready in just over an hour

Easy

Serves 6
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal363
  • fat14g
  • saturates6g
  • carbs40g
  • sugars0g
  • fibre4g
  • protein23g
  • salt3.42g
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Ingredients

  • 450g smoked cod or smoked haddock (undyed)
  • 1 bay leaf
  • 2 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 leek, halved lengthways and thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 celery sticks, thinly sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 900g potato, peeled and diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 garlic clove, crushed with 1 tsp sea salt
  • 2 tsp chopped fresh thyme or ½ tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • chopped fresh parsley, for sprinkling
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.

  2. Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.

  3. Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

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Comments, questions and tips

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Comments (10)

Leopoldoni's picture
3.75

I don't think this is the best written recipe, but using a combination of the instructions above, and the tips in the other comments, I made something delicious.

gi jen's picture

Very easy recipe,flavourful and delicious. My son, who's not a fan generally of soup, preferred his portion blended smooth and then the flaked fish and potato added on top. Will definitely make again.

Lucaby's picture

Lovely recipe, I adapted it slightly and used left over fish and chips in place of the smoked haddock and potato. All 9 children loved it even Renesmae who doesn't usually like fish. My boyfriend is taking a cold portion with him when he goes on community service tomorrow

sekellerku's picture

In my case I had to paraboil the potatoes first and also add veg stock as was not enough liquid. Otherwise delicious

falconoflight84's picture
5

Amazing recipe!!! Tastes as good and creamy as the Cullen skink I had in Edinburgh last spring!! A little modifications here and there - i boiled the fish in milk & a bay leaf, then later boiled the vege in the reserved milk then blended it all up together with the mash potatoes - returned it back to the saucepan and added the fish last. Yummmmmyy!!! Best thing was it hardly took 1/2 hour to make it. Thanks so much!!

donn2149's picture
5

Lovely with lots of pepper and fresh bread

simon26r's picture
5

I had to make this for my NVQ 3 in Cooking and its a winner. Even though I hate smoked haddock the dish is the best. Worth trying with smoked Cod as well. I give this a 5*

andreep's picture

This is a great recipe - lovely and warming and if you get cheap smoked fish vcheap - go into a pub to get a bowl of this gear and its £5 a pop!!!

kitemap's picture
5

Absolutely lovely. I varied the recipe slightly.
Poach the haddock in the milk.
Par boil potatoes.
Cook broth for about 45 mins in the milk adding water if necessary.
Take out some veg with slotted spoon.
Blend the rest with hand blender.
Add veg and haddock.
Serve with lots of black pepper.

Thank you.
D

susanlavery's picture

Hi one slight problem with the recipe, you say 1 pint of boiling water, further on down it mentions put back into milk. I know it should have read Milk not water, but someone just might do the haddock, cod in the water. But it is a very fast and easy recipe. Thank you

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