Smoked Haddock Chowder

This is a great meal for when you just want something simple, tasty, nutritious and comforting. Its nothing fancy but it sure does hit the right spot. Feel free to play around with the vegetables you use and swap the sweet potato for standard if that is your preference. The fish doesn’t have to be smoked, but trust me, it tastes so much better if it is. 

Print Recipe

Smoked Haddock Chowder

Keyword

Carrot, Fish, Haddock, Milk, Mushroom, Sweet Potato, Sweetcorn

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 300 ml milk
• 2 bay leaves
• 1 tsp black peppercorns
• 300 g smoked haddock approx.
• 1 tsp olive oil
• 1 clove garlic
• 1 onion
• 300 g sweet potato approx.
• 1 carrot
• 1 tbsp dried parsley
• 250 ml vegetable stock
• 1/2 pack closed cup mushrooms
• 100 g frozen sweetcorn

Keyword Carrot, Fish, Haddock, Milk, Mushroom, Sweet Potato, Sweetcorn Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 300 ml milk 2 bay leaves 1 tsp black peppercorns 300 g smoked haddock approx. 1 tsp olive oil 1 clove garlic 1 onion 300 g sweet potato approx. 1 carrot 1 tbsp dried parsley 250 ml vegetable stock 1/2 pack closed cup mushrooms 100 g frozen sweetcorn

Instructions

To prepare:

1. Firstly add the haddock, bay leaves, peppercorns and milk to a large lidded saucepan.
2. Cover the pan and place over a medium heat. Bring the milk to a boil.
3. Once the milk is simmering, lower the heat and cook the fish for 2 minutes, taking care that the milk does not boil over.
4. When the 2 minutes are up, remove the pan from the heat.
5. Transfer the cooked haddock to some tin foil and wrap up to keep warm.
6. Strain the cooking liquid in to a jug for later.
7. Meanwhile peel and crush the garlic and finely dice the onion.
8. Add both to the same pan you cooked the fish in with the olive oil.
9. Peel and chop the carrot and sweet potato in to bite sized chunks.
10. Make up the vegetable stock and add it to the milk mixture

To cook:

1. Heat the pan over a medium heat and fry the onion and garlic for 3 minutes, stirring regularly.
2. Tip in the carrot and sweet potato and continue to fry for a further 2 minutes.
3. Sprinkle in the parsley and stir well.
4. Pour in the liquid and bring to a simmer.
5. Cover the pan and leave simmering for 15 minutes.
6. Meanwhile weigh out the sweetcorn and cut the mushrooms in to quarters.
7. Once the 15 minutes are up, add the mushrooms and sweetcorn to the pan and stir well.
8. Return the lid and leave for a further 5 minutes.
9. Unwrap the smoked haddock and break the fish in to flakes.
10. With a couple of minutes left to cook, transfer the flaked fish back to the pan and stir through.
11. Before serving check that the fish is hot.
12. Divide between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.