Smoked Haddock Chowder
A cozy, creamy, and flavor-packed smoked haddock chowder made without alcohol blending tender flakes of smoked fish, soft potatoes, and silky cream into the ultimate comfort bowl.
Equipment
- 1 Large pot or Dutch oven For simmering the chowder
- 1 Wooden spoon For stirring gently
- 1 Ladle For serving
- 1 Knife & cutting board For prepping ingredients
Ingredients
- 2 tbsp butter unsalted
- 1 tbsp olive oil for sautéing
- 1 medium onion finely chopped
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 400 g smoked haddock fillets boneless and skinless
- 3 cups milk or light cream
- 1 cup fish or vegetable stock
- 1 tsp black pepper freshly ground
- 1/2 tsp salt or to taste
- 1 tbsp fresh parsley chopped
- 1 tbsp chives or thyme optional garnish
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the chopped onion, celery, and garlic. Sauté until soft and fragrant.
- Stir in the diced potatoes and pour in the fish or vegetable stock. Let it simmer for 10–12 minutes, or until the potatoes begin to soften.
- Add the smoked haddock fillets, ensuring they are submerged. Simmer gently for 8–10 minutes until the fish flakes easily.
- Pour in the milk or cream, stirring slowly over low heat. Avoid boiling to maintain a smooth, creamy texture.
- Season with salt and black pepper, tasting as you go.
- Once the soup has thickened slightly, remove from heat and stir in chopped parsley.
- Serve warm, garnished with chives or extra herbs, alongside crusty bread.
Notes
- For a lighter version, use milk instead of cream.
- Add corn kernels or sweet peas for texture.
- A squeeze of lemon before serving enhances the smoky flavor beautifully.