Traditional recipes

Smoked haddock chowder recipe

Smoked haddock chowder recipe

  • Recipes
  • Dish type
  • Soup
  • Chowder
  • Seafood chowder
  • Fish chowder

A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.

County Antrim, Northern Ireland, UK

162 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 1/2 tablespoon fresh thyme leaves
  • 400g smoked haddock
  • 2 large potatoes, quartered
  • 750ml fish or chicken stock
  • 80ml single cream
  • fresh parsley, chopped

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large saucepan, heat the oil over medium heat. Gently cook the diced onion and carrots for 5 minutes, or until slightly softened. Sprinkle over the fresh thyme; stir and add in the stock.
  2. Add the smoked haddock and cook for 5 minutes in the stock. Use a slotted spoon to remove the fish and set aside until later.
  3. Add the potatoes and cook in the stock for 15 minutes or so, until tender. Add the cooked haddock back in; pour over the cream and reheat for 5 minutes.
  4. Season to taste with salt and freshly ground pepper. Sprinkle over fresh parsley and ladle into warm bowls to serve.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (9)

So comforting! When I first read this - it looked complicated but it was so easy and tasted amazing. Enjoyed by all who ate it. Thank you!-13 Dec 2012

WOW! I used baby potatoes (skins on), half a dozen shallots was added and for an extra zing lemongrass and red chillies was mixed in, the cooking times are perfect, the end result was 4 empty dishes and a fussy son having 2nds :-)-28 Nov 2015

This was so easy and an absolute treat to eat! Kids loved it too and had second helpings.-16 Sep 2015

Smoked Haddock Chowder with Sweetcorn Recipe

Smoked haddock chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions.

This smoked haddock chowder is stacked with goodness and a hearty helping of sweet corn. The chowder is thickened with flour and cream instead of mashed potatoes which are traditionally used.

The soup also has added vegetables, leeks, carrots, spinach, and sweet corn, making it hearty, quite healthy and filling so filling it can be a meal in itself.

  • 12 oz Smoked Haddock from Boston Smoked Fish, divided in half
  • 1/2 lb yellow onion, quarter-inch dice
  • 3/4 lb russet potato, half-inch dice
  • 3 tbs butter (salted), cubed
  • 1 1/2 c chicken broth
  • 1 1/2 c half and half
  • 2 bay leaves
  • 1/2 tsp black pepper

In a medium heavy-bottom sauce pan, gently melt butter and sweat onions until translucent (about 5 minutes), stirring occasionally. Add potatoes, chicken broth, bay leaf. Bring to a boil and maintain until potatoes are al dente (not crunchy, but soft enough to make mashed potatoes), about 5 minutes. Using a slotted spoon, remove half the solids and reserve. Add half of the smoked haddock and the half and half. Bring to a rapid simmer and maintain about 3 minutes. Remove bay leaves, discard. Using an immersion blender, blend all ingredients in the pot until smooth (about 1 minute). Flake up remaining smoked haddock and add this and the reserved solids back into the pot. Add black pepper, season to taste.

To really elevate this dish, garnish with small flaked pieces of our smoked salmon bacon.

Smoked haddock chowder

Smoked fish, particularly smoked haddock, is exceptionally good in chowder. The sweet and briny smokiness tastes just right in a delicate milky broth. Finnan haddie is a type of smoked haddock originally from Finnan (also called Findon), a Scottish fishing village on the North Sea near Aberdeen. In Scotland at one time, haddock was lightly salted and then cold-smoked very gently over a slow peat fire. These days a similar product, still called finnan haddie, is smoked in New England over hard wood. To make the chowder, cook the smoked fish in water until it flakes (this is the start of a delicious broth). Then saute an onion and add it with the potatoes to the liquid, which thickens it a little. Return the fish to the pot with about as much milk as there is broth. Ladle the chowder into warm bowls and top with a knob of butter and some split and toasted common crackers - bland and crunchy and made in Vermont since 1828. Hard crackers, smoky fish, and sweet milk in one bowl means good chowder.

1 1/2pounds skinless boneless finnan haddie, or other smoked white fish such as trout
3cups water
3tablespoons unsalted butter
1onion, chopped
6boiling (not baking) potatoes, peeled and cut into small wedges
3cups whole milk
Salt and pepper, to taste
8common crackers
1. In a heavy-based pot, combine the fish and water. Bring to a boil over medium heat. Lower the heat and simmer for 5 minutes or until the flesh loosens up and can be flaked with a fork. With a slotted spoon, transfer the fish to a plate. Flake the fish into bite-size pieces.

2. In a skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onion and cook, stirring often, for 8 minutes or until the onion softens. Add the onion and potatoes to the fish broth. Simmer over medium heat for 15 minutes or until the potatoes are tender.

3. Add the flaked fish and milk. Warm the chowder over very low heat just until it is hot. Remove it from the heat and let it steep for a few minutes.

4. Meanwhile, split the common crackers and toast them for 3 minutes or until browned.

5. Taste the chowder for seasoning and add salt and pepper. Gently warm it up again. Ladle it into bowls, add a little butter to each one, and float the crackers on top.

Smoked Haddock Chowder

This recipe comes from Beard House chef Jonathan Benno of Per Se in NYC.


  • 1 tablespoon canola oil
  • 1/2 cup diced bacon, about 4 slices
  • 2 leeks, white and pale green parts only, diced
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup diced new potatoes
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam stock
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup diced smoked haddock
  • 2 tablespoons finely chopped Italian parsley


Heat the canola oil in a large sauce pan over medium-high heat. Add the bacon and cook until it begins to render its own fat, about 3 minutes. Add leeks and onion and sweat until translucent, about 4 minutes. Add celery, potatoes, bay leaves, and thyme to mixture and cook until lightly browned, 3 to 5 minutes. Season with salt and freshly ground black pepper. Add clam stock and cook until about half of the liquid is absorbed, 5 minutes. Add milk and cream and simmer over medium-low heat until vegetables are tender, 15 to 20 minutes. Add smoked haddock and parsley before serving. Stir to combine and serve warm.


  • 4 cups (950ml) whole milk
  • 1 bay leaf
  • 1 pound (450g) finnan haddie (Scottish smoked haddock), or homemade cold-smoked fish (see note)
  • 2 tablespoons (30g) unsalted butter
  • 1 medium (8-ounce 225g) yellow onion, finely diced
  • 1 pound (450g) Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes
  • 1/2 cup (120ml) heavy cream
  • Kosher or sea salt and freshly ground black pepper
  • Pinch cayenne pepper (optional)
  • Finely minced chives, for garnish

Smoked Haddock Chowder

Smoked haddock chowder. Very tasty fish chowder with spices,vegetables and herbs.


  • 1 pound (480 g) smoked haddock or cod
  • 1 large potato,peeled and diced
  • 1 stick fresh celery,finely chopped
  • 1 large yellow onion,peeled and finely chopped
  • 1¾ oz(50 g) butter,melted
  • 1 rasher bacon,finely chopped
  • 2 tablespoons plain flour
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup (250 ml) milk
  • 3 tablespoons fresh parsley,finely chopped
  • 1/4 cup (60 ml) cream


Step 1

To Make the Fish Stock: In a deep frying pan,combine smoked haddock and 4 oz(120 ml) fresh water. Bring to the boil.

Step 2

Reduce the heat and simmer for until the fish flakes easily(about 8-10 minutes). Drain,reserving the stock. Discard the skin and bones,flake the fish and set aside.

Step 3

Smoked Haddock Chowder: In a frying pan,combine potato,celery,onion and 3 cups reserved stock. Bring to a boil,then reduce the heat and simmer until vegetables are tender(about 8-10 minutes). Set aside.

Step 4

In a large pan,combine melted butter and bacon. Cook,stirring,for 3 minutes.

Step 5

Stir in the plain flour,dried mustard and Worcestershire sauce. Cook until pale and foaming(about 1-2 minutes).

Step 6

Remove from the heat and gradually stir in the milk. Return to the heat,stirring until chowder boils and thickens.

Step 7

Reduce the heat and simmer for 2 minutes,the stir in vegetable and stock mixture,add parsley and boned haddock. Simmer over low-heat until heated through. Season smoked haddock chowder and serve with cream.


I owe much to one of my favorite sites, Serious Eats, for their great recipe for Cullen Skink, a classic, creamy Scottish chowder whose main ingredient is finnan haddie, or cold-smoked haddock. Until I read their recipe, it hadn't sunk in that finnan haddie was a cold-smoked product that I had heretofore ignored, and that I could use their simple brine and my handy trash can smoker to have some ready by dinnertime.

I'll pause here to remind fellow Eaters that it's good practice to weigh the ingredients for brines and similar chemistry-class type recipes, especially due to variations in salt volume among styles and brands. So we'll bow to the natural superiority of the scale and the metric system.

First, make a brine: add the sugar and salt to 500 ml of water in a small saucepan, and heat until it just dissolves. Pour the mixture into a large bowl, add about 500 g of ice to cool things off, and then add another 1000 ml of cold water. Stir or let sit until the ice dissolves.

When the mixture is quite cool - refrigerate if necessary - add the fish. I've sized this recipe for 2 lbs., but 2 liters is plenty of brine for a good 5 lbs of haddock, so if you're an optimist you can go all the way here and freeze what you don't use. Let the fish loll in the brine, in the fridge, for just one hour. Remove and pat dry with paper towels.

Next, let the fish rest, uncovered, on a rack in the fridge for another few hours or overnight. This is just to develop a bit of a sticky skin, or pellicle, that will help the smoke particles stick. Don't omit this step. But - if you are desperate for time, Poppa Larry has found that one hour in front of an ordinary room fan will produce the same result.

You're ready to start smoking! If you're a newbie, keep in mind that cold-smoking is not supposed to cook your fish, just cover it with tiny smoke particles. This is why you can't use an ordinary smoker or BBQ grill, and should only smoke in a temperature range between 25 and 65 degrees F. Much higher and you risk raising the fish temp to over 80 or 85 degrees F, where the proteins can start to link up and turn your nice recipe into haddock jello. You can then either try and create an entire new style of fish cuisine, or just cook it the rest of the way.

So - if you have a patch of backyard or rooftop, follow the trash can link in the directions above to smoke the hell out of that fish. Use oak or cherry if you have it, and smoke for a full 6 hours, with both ends of the A-Maze-N gadget smoldering. For recipes, I can personally recommend the above Cullen Skink, this nice baked potato from the British superstar chef Nigel Slater, or my own lovely Scotch Manhattan Bouillabaisse, pictured below.

Smoked Haddock Chowder with a Poached Egg

A poached egg in a chowder? Oh yes indeed! Better yet, not just any chowder but a smoked haddock chowder. It just so happens that the flavors of smoked fish and an egg yolk complement each other really well.

Well, I guess you could say millions of Asian people certainly know, perhaps not in a chowder, but a runny yolk in a bowl of soup is a staple in many Asian countries.

I know it sounds a little weird in a smoked haddock chowder but give it a shot and I&rsquom confident you&rsquoll really love it. You can always leave the poached egg out, if you want.

Can I use regular fish instead?

Sure you can. But see if you can find smoked fish first. It&rsquos unique and strong flavor is quite magnificent in a bowl of chowder!

Where to find smoked haddock

Not all seafood markets carry smoked haddock but look for Finnan haddie, a style of lightly smoked haddock that originated in Scotland. Other types of smoked fish are suitable substitutes. You might also check with your local fishmonger, some of whom specialize in smoking their own fish such as bluefish or mackerel.

How To : Make smoked haddock chowder with BBC's Delia Smith

Delia goes through her recipe for a tasty smoked haddock chowder in this classic BBC clip.

Learn how to make smoked haddock chowder.

Search BBC Food on WonderHowTo for more great BBC recipe videos.

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Watch the video: Cullen Skink - Scottish smoked haddock soup (November 2021).