Smoked haddock chowder

Smoked haddock chowder

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(11 ratings)

Ready in just over an hour


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


  • kcal363
  • fat14g
  • saturates6g
  • carbs40g
  • sugars0g
  • fibre4g
  • protein23g
  • salt3.42g
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  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 2 onions, finely chopped



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

  • 2 leeks, halved lengthways and thinly sliced



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

  • 3 celery sticks, thinly sliced



    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


    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



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

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


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

  • 600ml milk



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

  • chopped fresh parsley, for sprinkling



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


  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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15th Mar, 2017
I added a little cream. I didn't have sweetcorn so used spinach, yum!
25th Apr, 2015
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
20th Feb, 2015
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.
2nd Jun, 2014
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
12th Feb, 2014
In my case I had to paraboil the potatoes first and also add veg stock as was not enough liquid. Otherwise delicious
16th Apr, 2013
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!!
3rd Sep, 2012
Lovely with lots of pepper and fresh bread
26th Mar, 2012
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*
26th Feb, 2012
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!!!
30th Sep, 2011
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


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