Smoked Haddock Chowder

    Smoked Haddock Chowder

    Recipe Picture:Smoked Haddock Chowder
    6

    Smoked Haddock Chowder

    (10)
    35min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (9)

    by
    5

    So comforting! When I first read this - it looked complicated but it was so easy and tasted amazing. Enjoyed by all who ate it. Thank you!  -  13 Dec 2012  (Review from Allrecipes UK & Ireland)

    by
    3

    WOW! I used baby potatoes (skins on), half a dozen shallots was added and for an extra zing lemongrass and red chillies was mixed in, the cooking times are perfect, the end result was 4 empty dishes and a fussy son having 2nds :-)  -  28 Nov 2015  (Review from Allrecipes UK & Ireland)

    by
    2

    This was so easy and an absolute treat to eat! Kids loved it too and had second helpings.  -  16 Sep 2015  (Review from Allrecipes UK & Ireland)

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