Smoked haddock chowder

Smoked haddock chowder

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(11 ratings)

Prep: 10 mins Cook: 15 mins Ready in 35 minutes

Easy

Serves 2
A thick, satisfying warming winter chowder packed with fish and potatoes

Nutrition and extra info

Nutrition:

  • kcal555
  • fat10g
  • saturates3g
  • carbs84g
  • sugars0g
  • fibre7g
  • protein37g
  • salt0.3g
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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 potatoes, scrubbed and sliced
    Potato

    Potato

    po-tate-oh

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

  • 500ml vegetable stock
  • 2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 418g can creamed corn
  • 4 tbsp milk, or to taste

    Milk

    mill-k

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

  • handful parsley, chopped (optional)
    Parsley

    Parsley

    par-slee

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

Method

  1. Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk – if you like a thinner chowder, add more.

  2. Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

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Comments (14)

veronica776b's picture

Delicious!! I blended the potatoes and onion added it with the haddock. It gave a bettter thicker consistency! Which I enjoyed the most !! Very moriesh will definitely do again! Liked the creamed corn it was my first time using it too !.

jfowler12's picture
5

So easy to make and so delicious. A real winter warmer soup. Will always come back to this recipe.

cazlinay's picture
5

This was so simple to make, and was delicious. I had an extra fillet of fish and it will serve 3 easily as a filling meal, or 4 as a quick bite. The first time I'd used creamed corn so was a bit dubious, but will definitely make again.

kleake's picture
5

An absolutely delicious big bowl of comfort! I can't wait to make this again.

Maija Aliisa Young's picture
5

This is a really nice change when you're used to cooking vegetable soup and so easy to make. It's lovely and creamy and the smoked fish taste is just right. The potatoes make it a filling meal.

Frantic Flapjack's picture
4

Very easy to make and the end result tasted fabulous.

jweg1210's picture
3

I love smoked fish, so any recipe is OK by me. This was eaten by a sceptical 19 year old but rejected in disgust by the 9 and 12 year olds.
Couldn't get creamed corn so blitzed some tinned stuff with some leftover double cream. Don't know if it was anything like it was supposed to be, but tasty!

nickythomas42's picture
5

This is absolutely amazing...real comfort food and unbelievably tasty! Creamed sweetcorn is often hard to come by but you can usually get it in Morrisons!

fluffysammy's picture

I have never eaten fish soup as just the thought of it makes me feel sick, but i made this for some family and i loved it, it was soooo yummy i am now a fish soup lover :-) i did add about half a pint of milk to it, this was accidental but it was very yummy

fernrussell's picture

A little cream instead of the milk gives a slightly thicker chowder. Really tasty, quick and easy dish; recommended.

suzanneportelli's picture

The recipe says 2 smoked haddock fillets about 100g. Will try it tonight.

gailcaunt's picture
5

This recipe was so simple and quick to make and my usually very fussy family all loved it. I would possibly add a bit less stock and a bit more milk next time, but it really was delicious for a meal which was so easy.

nitabulb's picture

I was put off making this particular recipe by the garish colour of the fish in the photo. I think people should be encouraged to use undyed smoked haddock if at all possible. Not only does it look like real food and taste much better, the yellow colouring used might not be safe.

serendipitymel's picture
4

I have made this as per the recipe and it was delicious but the creamed corn made it taste quite salty so don't be tempted to add any salt seasoning. The second time I made it I used leftover leeks instead of onions and substituted sweet potatoes - tastes delicious and very warming and filling.

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