Smoked haddock chowder

Smoked haddock chowder

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Ready in 35-45 minutes


Serves 4

A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too

Nutrition and extra info

  • defrost overnight in fridge, reheat for 5-10 mins


  • kcal386
  • fat10g
  • saturates6g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein32g
  • salt2.63g
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  • 450g undyed smoked haddock fillet, skinned
  • 1 bay leaf
  • 850ml milk



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



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

  • 1 tbsp plain flour
  • 1 garlic clove, crushed
  • 1 red pepper, seeded and roughly chopped
  • 125ml dry sherry
  • pinch of paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 225g floury potato, peeled and diced



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

  • 100g frozen or canned sweetcorn kernels


    sw-eet corn

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

To serve

  • fresh parsley



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

  • hot garlic bread



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…


  1. Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.

  2. Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.

  3. Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

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Comments, questions and tips

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25th Feb, 2012
Easy to make, great consistancy but lacked some flavour so I added some Anchovy Ketchup to taste............Lovely
21st May, 2019
My milk curdled whilst doing veg.. how do I avoid this?
goodfoodteam's picture
24th May, 2019
We're sorry to hear your milk curdled. The flour should stabilise the milk and stop it from curdling when it boils. Make sure you use a tablespoon measuring spoon to measure the flour so that you have enough. Give the milk a really good whisk in when you add it before gently bringing it to a simmer. We hope this helps if you try it again.
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