Smoked Haddock Chowder - Fiver Feeds

Smoked Haddock Chowder

Fish takes many forms and all of them delicious and nutritious, just like this warming winter soup recipe. If you like your soup more chunky than smooth, prepare this flavoursome Smoked Haddock Chowder on a cold mid-week evening and we guarantee it will warm those cockles.


Smoked Haddock Chowder

Prep Time:



Serves 6 People


£0.77 per Person



  • Ingredients

    400g Smoked Haddock
    50g Unsalted Butter
    2 Onions Finely Chopped
    2 Garlic Cloves Crushed
    500g Potatoes Peeled and Diced
    500ml Vegetable Stock
    1 Small Can Sweetcorn
    450ml Whole Milk
    Handful of Freshly Chopped Parsley
    Black Pepper

How to Cook

1. Melt the butter in a large saucepan then fry off the onions and garlic until soft. Sprinkle with salt to speed up the process.

2. Add the vegetable stock and the diced potatoes to the pan then bring to the boil, simmer for approximately 10 minutes, or until the potatoes are just cooked.

3. Meanwhile, pour the milk into a separate deep frying pan and bring to the boil. Carefully place the haddock fillets in the milk and poach for 5 minutes. Drain, keeping the milk to one side and then flake the fish.

4. Add the fish and milk to the original saucepan. Put in the sweetcorn and parsley then simmer altogether for a couple more minutes. Season to taste and serve with some crusty bread.

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Comment Below

  • Pauline

    If you can get hold of some, for a real treat, I’d throw in a handful of clams or mussels too. Just cook for a few minutes towards the end until they pop open.

  • Lewis Crutch – Admin

    Nice!! A trip to the fishmonger probably though? It’s a shame that no supermarket sells small portions of clams for when you just need a handful to throw into dishes like this.

  • carol

    I buy frozen cooked clams in the shell from ocado, £3.49 for 500g, really useful.Big and juicy is the brand

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