Smoked Haddock Chowder is a comforting and flavourful dish that’s perfect for any season. This hearty soup combines the smoky essence of haddock with creamy potatoes, fresh vegetables, and aromatic herbs.

Whether you’re looking for a satisfying meal on a cold winter night or a light lunch on a breezy summer day, this smoked haddock chowder recipe will surely delight your taste buds. Follow our step-by-step guide to create a chowder that’s both easy to make and sure to impress.

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Recommended Smoked Haddock Chowder Recipe Ingredients:

• 300g natural smoked haddock fillets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 carrot, diced
• 1 celery stalk, diced
• 500ml fish stock
• 300ml milk
• 200ml cream
• 1 bay leaf
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp olive oil

Smoked Haddock Chowder Recipe Cooking Instructions:

1. Prepare the Ingredients:
   • Start by chopping the onion, garlic, carrot, and celery. Dice the potatoes and set them aside. Flake the smoked haddock fillets into bite-sized pieces.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant. Add the diced carrot and celery, cooking until they soften.
3. Cook the Potatoes:
   • Add the diced potatoes to the pot, stirring them in with the vegetables. Pour in the fish stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Add the Haddock:
   • Pour in the milk and cream, stirring to combine. Gently add the flaked smoked haddock to the pot, allowing it to heat through and infuse the chowder with its smoky flavour. Simmer for an additional 10 minutes.
5. Season and Serve:
   • Remove the bay leaf from the pot. Season the chowder with salt and pepper to taste. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers for a complete meal.

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Tips and Tricks:

• Quality Matters: Use high-quality smoked haddock fillets for the best flavour. Fresh ingredients make a significant difference in the final taste.
• Avoid Overcooking: Be careful not to overcook the smoked haddock as it can become tough. Add it towards the end of the cooking process.
• Thicker Chowder: If you prefer a thicker chowder, you can mash some of the potatoes in the pot before adding the milk and cream.
• Extra Flavour: For an added depth of flavour, try incorporating a splash of white wine or a dash of smoked paprika.
• Vegetable Variations: Feel free to add other vegetables like sweetcorn or peas for a more varied texture and flavour.

Serving Information:

• Portion Size: This recipe serves 4 people.
• Garnish: Fresh parsley, chives, or a sprinkle of paprika can add a nice touch of colour and flavour.
• Accompaniments: Serve with crusty bread, oyster crackers, or a side salad to complement the chowder.
• Beverage Pairing: A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs well with the smoky flavours of the chowder. For a non-alcoholic option, try sparkling water with a slice of lemon.

Conclusion

Smoked haddock chowder is more than just a soup; it’s a culinary experience that brings warmth and comfort to your table. The blend of smoky haddock, creamy potatoes, and fresh vegetables makes this dish a favourite for many. Perfect for family dinners or entertaining guests, this chowder is sure to become a staple in your recipe collection. Try it today and savour the rich, comforting flavours of homemade smoked haddock chowder.