Wednesday, May 26

S is for Smoked Haddock Chowder

Cook Time: 25 minutes
Total Time: 40 minutes
20 fl oz/ 600ml milk
½ cup/small handful flat leaf parsley
1 bay leaf
12 oz/ 350g, undyed smoked haddock fillet
2 oz/ 55g butter
1 medium onion, finely chopped
1 leek, cleaned, green top removed and white finely sliced
½ carrot, peeled, sliced and cut into tiny dice
2 tbsp plain flour
1 cup/ handful baby spinach leaves, finely shredded
¾ cup/ 150g sweet corn, canned
¾ cup/ 175ml heavy/double cream
Salt and freshly ground pepper
4 Boiled eggs, quartered

Serves 4

Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.

Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave to infuse for 5 minutes.

Using a slotted spoon remove the haddock from the milk and put to one side. Strain the liquid through a fine sieve and res

Heat the butter in another saucepan, add the onions, leeks, carrots and cook gently for about 5 mins or until all the vegetables are soft taking care not to burn them.

Add the flour to the saucepan and stir thoroughly. Cook, stirring continuously, for 2 minutes.

Add the liquor to the vegetables and thoroughly. Continue stirring until the sauce is a thick, creamy consistency.

Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add the haddock, spinach,and sweet corn to the soup.
Simmer gently taking care to not break up the fish too much, bring to a gentle simmer and cook for a further 5 minutes.
Taste the soup and add eggs, salt and pepper as needed. Serve


  1. MMMMmmmmmm! does look yummy to me! I always have to make sure I've eaten before I ready posts!! Today was definitely one of those!! Hope your week is going well, Denise! Thanks for the weekly fun!


  2. Does sound delicious; so what else is new?!
    ROG, ABC Wednesday team

  3. Denise, if I lived with you, I'd weigh a ton! You always have such delicious recipes. I absolutely adore any type of seafood chowder - makes a great meal along with some sort of bread.

  4. It is making me soooooooo hungry just looking at the photo.

  5. Denise you are a master chef. Everything you make sounds so good. Yummmm.

  6. Not only sounds good, but looks quite nice from a visual perspective too!

  7. Hope you'll invite me over next time you make that chowder. :-)

  8. Hmm! I may be from Yorkshire and a fishing village, but I'll pass on the smoked haddock chowder. No reflection on you Denise. We had a lot of smoked haddock on our cruise up the coast of Norway.


Thank you for your comments, always nice to know somebody has taken the time to let me know what they think.