Description: This smoked haddock chowder is a rich, creamy bowl of comfort, blending flaky smoked fish with tender potatoes, sweetcorn, and a gentle herb finish. It feels like Irish coastal cooking with a modern twist—warming, filling, and perfect with brown bread.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serving Size: Serves 4
Ingredients
- 400g smoked haddock fillets
- 750ml milk
- 1 tbsp butter
- 1 onion, finely chopped
- 2 celery sticks, finely sliced
- 2 carrots, diced
- 450g potatoes, peeled and diced
- 200g sweetcorn (frozen or tinned, drained)
- 300ml fish stock (or light vegetable stock)
- 150ml cream
- 1 bay leaf
- 1 tsp thyme (fresh or dried)
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for serving)
- Optional: 1 tsp wholegrain mustard, lemon wedges for serving
Instructions
Step 1 – Poach the Haddock
Place the smoked haddock in a pan and pour over the milk. Add the bay leaf. Bring to a gentle simmer and poach for 6–8 minutes until the fish flakes easily. Remove the fish to a plate and strain the milk (keep it).
Step 2 – Cook the Vegetables
Melt the butter in a large pot. Add onion, celery, and carrot and cook for 6–8 minutes until softened.
Step 3 – Add Potatoes and Stock
Add diced potatoes and pour in the fish stock. Simmer for 12–15 minutes until the potatoes are tender.
Step 4 – Add Sweetcorn and Cream
Stir in the sweetcorn, the reserved poaching milk, and the cream. Simmer gently for 5 minutes. If using mustard, stir it in now.
Step 5 – Flake the Fish and Finish
Flake the smoked haddock into chunks, discarding any skin and bones. Stir into the chowder and warm through for 2–3 minutes. Taste and season with black pepper and salt if needed.
Step 6 – Serve
Ladle into bowls and finish with chopped parsley or chives. Serve with brown bread and lemon wedges if desired.
Tips
- Don’t boil after adding fish: Keep the heat gentle so the haddock stays tender.
- Thicker chowder: Mash a few potato pieces into the broth before adding the fish.
- Salt carefully: Smoked haddock can be salty, so taste before adding much salt.
- Extra richness: Swap half the milk for more stock if you prefer a lighter bowl.
Serving Suggestion
Serve with Irish brown bread or soda bread, and a simple green salad for a comforting coastal meal.
