Smoked haddock & leek chowder

Smoked haddock & leek chowder

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(23 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…

  • 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 leeks, washed and sliced



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

  • 2 bay leaves
  • 2 medium potatoes, 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, questions and tips

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nom nom
1st Sep, 2019
I've made this many times because it's so tasty. I halve the ingredients and it still serves 4. The only changes I make are; keep the skin on the potatoes; add the bay leaves to the milk and smoked haddock; when I return the milk to the pan, add a fish stock cube then top up with more milk (don't water down stock cube with water); replace single cream with cornflour and water mix to reduce the calories. Previously, when I've had some left over and frozen it, it was a strange texture after defrosting so I make sure it all gets eaten.
14th Jan, 2019
Easy to make, delicious and filling.
20th Apr, 2017
Halved the quantities for two and there was plenty! Didn't add celery because neither of us are keen. Absolutely delicious and even better with French bread to mop up the sauce! Will definitely make again!
4th Feb, 2017
I Loved this. I added some salmon fillet and a grate of nutmeg. Best recipe I have come across for a long time
6th Jul, 2016
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
25th Feb, 2015
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.
29th Jan, 2015
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.
20th Aug, 2014
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
3rd Feb, 2014
Very tasty soup. Omitted the cream to reduce fat content. Will be making this often.
barryfloyd's picture
2nd Feb, 2014
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.


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