Smoked haddock & leek chowder

Smoked haddock & leek chowder

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(13 ratings)

Ready in 30-40 mins


Serves 4 (generously)
A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Nutrition and extra info


  • kcal470
  • fat23g
  • saturates10g
  • carbs25g
  • sugars0g
  • fibre4g
  • protein44g
  • salt4.77g
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  • 600g natural (undyed) smoked haddock
  • 500ml milk



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

  • 1 tbsp 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…

  • 150g lardons (diced bacon), or chopped streaky bacon
  • 2 sticks of celery, thinly sliced



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

  • 3 medium leek, washed and sliced



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

  • 2 bay leaf
  • 2 medium potato, peeled and diced into small cubes



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

  • 500ml fish or chicken stock
  • 125g frozen sweetcorn, thawed


    sw-eet corn

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

  • 142ml carton single cream
  • 2 tbsp roughly chopped fresh parsley



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


  1. Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

  2. Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

  3. Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.

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Comments (13)

cooksAlot's picture

Love this dish! Its one of our absolute favourites. I always add a (generous) shot of whiskey at the end along with the cream which adds a different and really lovely dimension

swampoduck's picture

This is simply delicious. Used skimmed milk and creme fraiche instead of cream, didn't seem to make a difference. I didn't really like the texture of the potato, so will perhaps use new potatoes with skin on next time.

RebelMAC's picture

I have moved to a low carb diet incorporating more meat and fish so I tried this recipe. But I made a couple of changes....
I have halved the quantities for most things (the fish I used was smoked herring) and substituted the potatoes with sweet potatoes but I left these at the full quantity.
I used crème frâiche instead of cream and skipped the sweetcorn. I used water instead of stock and it was plenty salty enough. Despite reducing the ingredients, it still fed 3 big people with a full portion left over....
An easy and delicious soup that I will make again.

roxby's picture

Loved this recipe! Followed the instructions mainly, however it was our main course so put a little less stock in it to keep it lovely and thick.

fayfumbs's picture

Very tasty soup. Omitted the cream to reduce fat content. Will be making this often.

barryfloyd's picture

A wet and windy February Saturday evening and I wasn't feeling 100%. I decided to perk myself up by giving this recipe a try. The best decision I made all day. I followed the recipe to the letter and had a delicious, warming chowder on the table within 40 minutes. Warming, tasty and guaranteed to lift your mood. Just lovely.

sllyst's picture

This has lovely flavour and texture but i found the potatoes took AGES to cook even though i had chopped them up very small. On a diet so also did it with semi-skimmed milk and no cream, no-one complained.

kgrant3's picture

So good! Made no changes at all, just plenty of freshly ground black pepper and a Knorr fish stock pot for the fish stock. Beautiful soup. Will be making this often.

eleanormayo's picture

Had this for supper last night and it was great. Only thing I changed was that I had some fresh corn on the cob to use up so cooked that first and stripped the kernals off before adding them to the soup. Also like the idea of using less liquid and using this as a base for fish pie.

lynnerathbone's picture

This soup is really tasty and filling, I liquidised the soup before adding haddock and sweetcorn to disguise the leeks and potatoes from my fussy son! Definately recommend and will make again.

ainswn's picture

This is a really tasty soup. Really easy to make and perfect for a winters night, warmed me up good a proper. Will definitely make again.

lynniebracken's picture

lovely recipe very easy to do but very tasty.

benburdass's picture

I made this as a main using a little less fluid, and more leeks, then topping with the potatoes (slices as in a hot pot) and topped with some vintage cheddar. Very tasty.

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