Smoked Haddock Chowder


I don’t often cook with whole pieces of fish – I tend to stick to shellfish, mainly because it’s what I prefer to eat! Plus, I bloody hate bones and if I find one in my piece of fish, that’s it for me – meal ruined! However, most fish fillets are just that – filleted so there are no bones in and I’ve started trying out different recipe’s with them. Plus, some types of fish are actually quite cheap to buy and can add so much flavour to something that is otherwise quite ordinary.Smoked haddock is one of those fish. It is versatile and cheap. I love cooking soup, mainly because you can chuck anything in, cook it down in one big pot and then blend it together – voila! Aย  meal ready for the family. Chowder is very much like a soup and it is delicious, easy and cheap to make. I know a few of my recipes say they don’t cost much per person, but it’s not because I’m being a cheapskate. I just think it’s important to have food that’s cost effective, but tastes delicious! This recipe is super simple, quick and a good meal to have when you cannot be bothered to cook. It easily serves 4 people, but again I am a feeder, so more likely 6!Prep time: 15 minutes.Cooking time: 50 minutes.Ingredients:

  • 2 large white onions diced.
  • 2 garlic cloves crushed.
  • 5 white potatoes diced
  • 3 bay leaves.
  • 600ml milk.
  • 400ml water.
  • Salt and pepper.
  • 1 tin of sweetcorn.
  • 200g smoked bacon/ lardons.
  • 3-4 smoked haddock fillets.
  • 50g butter.


  1. Heat the butter in a large pan, add the onion and garlic. Sweat off for 5 minutes on a low heat.
  2. Add the bay leaves, sweetcorn, salt and pepper. Cook for a further 5 minutes.
  3. Gradually add the milk and water.
  4. Skin the haddock fillets and cut into large chunks as the fish will flake into smaller bits. Set to one side.ย  ย ย img_2135
  5. Add the potatoes and simmer for 30 minutes, stirring occasionally.
  6. During this time, in a separate pan, heat up a small amount of oil and crisp up the bacon on a low heat. transfer the bacon to the chowder for the last 25 minutes.
  7. Add the haddock 15 minutes before the end on a very low heat.
  8. Add the juice of one lemon when you take it off the heat.
  9. Serve with crusty bread and a sprinkling of parsley.



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