Smoked haddock & leek chowder

Smoked haddock & leek chowder

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(7 ratings)

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Cooking time

Ready in 30-40 mins

Skill level

Easy

Servings

Serves 4 (generously)

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Nutrition and extra info

Nutrition info

Nutrition

kcalories
470
protein
44g
carbs
25g
fat
23g
saturates
10g
fibre
4g
sugar
0g
salt
4.77g

Ingredients

  • 600g natural (undyed) smoked haddock
  • 500ml milk
  • 1 tbsp olive oil
  • 150g lardons (diced bacon), or chopped streaky bacon
  • 2 sticks of celery, thinly sliced
  • 3 medium leeks, washed and sliced
  • 2 bay leaves
  • 2 medium potatoes, peeled and diced into small cubes
  • 500ml fish or chicken stock
  • 125g frozen sweetcorn, thawed
  • 142ml carton single cream
  • 2 tbsp roughly chopped fresh parsley

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Method

  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.

Recipe from Good Food magazine, February 2005

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Comments

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fayfumbs's picture

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

barryfloyd's picture
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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
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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
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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
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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
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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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