Smoked Haddock Chowder

Smoked Haddock Chowder


1 person made this

A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.


Serves: 6 

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 1/2 tablespoon fresh thyme leaves
  • 400g smoked haddock
  • 2 large potatoes, quartered
  • 750ml fish or chicken stock
  • 80ml single cream
  • fresh parsley, chopped

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a large saucepan, heat the oil over medium heat. Gently cook the diced onion and carrots for 5 minutes, or until slightly softened. Sprinkle over the fresh thyme; stir and add in the stock.
  2. Add the smoked haddock and cook for 5 minutes in the stock. Use a slotted spoon to remove the fish and set aside until later.
  3. Add the potatoes and cook in the stock for 15 minutes or so, until tender. Add the cooked haddock back in; pour over the cream and reheat for 5 minutes.
  4. Season to taste with salt and freshly ground pepper. Sprinkle over fresh parsley and ladle into warm bowls to serve.

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