Haddock Chowder
Smoked haddock simmered with potatoes, leeks and sweetcorn in milk for 25 minutes into a thick, creamy chowder.
The Method for Haddock Chowder
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Poach the haddock in the milk for 6 minutes over low heat. Lift out, flake and keep the milk.
-
Soften the leeks and potatoes in the butter for 5 minutes. Add the poaching milk and stock and simmer for 12 minutes.
-
Mash a few pieces of potato against the pan to thicken. Stir in the haddock and sweetcorn and warm for 3 minutes.
-
Season with the pepper and scatter with the parsley.
Keep an Eye on These
- Keep the poaching milk.
- Mash a little potato to thicken.
- If your hob runs hot, keep the heat low.
- Taste before adding salt.
About This Recipe
Smoked haddock lends a chowder its character: salty, smoky and deep, in a way that no amount of herbs can do. The milk and potato do the rest, giving the thick, comforting body.
Poach the haddock gently in the milk for 6 minutes, then lift it out and flake it. Keep the poaching milk, since it is full of smoke and salt and becomes the base of the soup.
Soften the leeks and potatoes in butter, add the poaching milk and a little stock, and simmer for 12 minutes until the potato is tender. Mash a few pieces against the side of the pan to thicken the broth.
Return the haddock with the sweetcorn and warm through for 3 minutes. If your hob runs hot, keep the heat low, since milk catches and splits. Season with pepper, and with salt only if needed, as the fish is already salty. Finish with parsley.
On the Table Alongside
Crusty bread · Cheese scones · Green salad · Lemon wedges
Leftovers
Keeps in the fridge for 2 days. Reheat gently without boiling.
Questions People Ask
How long does Haddock Chowder take to make?
About 40 minutes in total — 15 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Haddock Chowder?
Keep the poaching milk. Mash a little potato to thicken. If your hob runs hot, keep the heat low. Taste before adding salt.
What should I serve with Haddock Chowder?
Crusty bread; Cheese scones; Green salad; Lemon wedges.
How should Haddock Chowder be stored?
Keeps in the fridge for 2 days. Reheat gently without boiling.
Is Haddock Chowder suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Haddock Chowder?
About 429 kcal per serving, with 29 g protein, 49 g carbohydrate and 13 g fat. The figures are calculated from the ingredient list and are an estimate.
Haddock Chowder Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More British cooking and dinner ideas from Weekly Delight.
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
Shepherd's Pie
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
Roast Beef and Yorkshire Puddings
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
English Scones
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…