Smoked Haddock Chowder

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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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.

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