Smoked Haddock Chowder

It may surprise you to know that I have nothing much to say about this recipe! That’s not because its a half-hearted attempt at an Autumn soup but more because it is so, so wonderful that almost everything that could have been said about it, has been said about it.  Smoked Haddock Chowder is a craving that demands to be satisfied and it seems to come on stronger for me as the nights draw in and comfort food becomes my go-to for everything!

So as it begins to feel a little colder out there, fill your house with the smell of smoked haddock and your boots with the champion of soup bowls! Cooking at its very best!

Smoked Haddock Chowder

  • 400g of smoked haddock whole
  • 100g of half cm diced smoked haddock
  • 250ml whole milk
  • 1 white onion diced
  • 1 bay leaf
  • 1 large leek, washed and sliced
  • 2 sticks of celery, peeled and sliced into thin batons
  • A knob of quality unsalted butter
  • Leaves from a sprig of fresh thyme
  • A wedge of fresh lemon
  • 2 tablespoons of drained tinned quality sweetcorn

(You may also want to add my Secret Optional Extra…. A poke of chip-shop chips with plenty of salt and vinegar!)


  • Place the milk into your soup pan or large sided frying pan and add 200ml of water.
  • Bring to the boil and blanch the diced white onion. Remove with a slotted spoon once softened.
  • Then boil the leeks for several minutes and again remove with a slotted spoon.
  • Finally, repeat the same process with the celery.
  • Bring your now fragrant milk back to the boil, add the bay leaf and a small pinch of the thyme leaves before gently sliding in the whole  haddock.
  • Bring back to a simmer and immediately remove the pan from the heat.
  • Now you have a choice. Either leave the haddock as it is and it will gently break apart giving you a lighter broth with chunks of fish, or as I have, removed some of the haddock and the bayleaf and using a hand stick blender, blend the fish with the milk to give a thick soup base and reserve.
  • Place the remaining smoked haddock in a bowl and season with the lemon juice and thyme leaves and allow to stand for several minutes.
  • Now simply place the vegetables, butter and sweetcorn back into the soup and bring up to a gentle boil, just before serving fold in the raw smoked haddock this will give the chowder and added flavour and texture.

I have garnished mine with soft boiled quails egg and chives.  What it does need if you are making this into more of main meal is a side of chip shop chips – just poke a few into the soup, its amazing!  Enjoy!

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