Leek and smoked haddock chowder

    40 min

    A hearty, rich, thick and warming winter chowder. The ingredients below are suitable for 1 as a main meal. The chilli flakes are optional, but I like a bit of a kick to my food. Smoked river cobbler is a perfectly acceptable and cheaper substitute for the haddock.

    London, England, UK
    12 people made this

    Serves: 1 

    • 2 teaspoons olive oil
    • 1 teaspoon butter or ghee
    • 1 slice smoked bacon, chopped
    • 1 onion, finely sliced
    • 1 clove garlic, finely chopped
    • 1 pinch chilli flakes
    • 1 large leek or 2 medium, washed and sliced
    • 1 medium sized potato, cut into 1cm cubes
    • about 400 ml chicken stock
    • celery salt and black pepper
    • 1 teaspoon fresh thyme leaves
    • 100g (4 oz) piece smoked haddock
    • 1 tablespoon creme fraiche

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat a saucepan and add oil and butter. Add bacon and onion, fry until onion is just taking a bit of colour. Add garlic and chilli and fry for a further minute. Add leek and potatoe and allow to sweat for a couple of minutes.
    2. Add stock, seasoning and thyme, bring to a simmer, cover and cook until potatoes are nearly done, about 20 minutes.
    3. Add haddock and simmer for another 4 minutes. Remove haddock with a slotted spoon.
    4. Gently mash some of the potato with the back of a spoon to thicken the soup. Add creme fraiche and mix well. Remove from heat.
    5. Flake haddock, return to chowder, mix well, adjust seasoning and serve hot.

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    Reviews in English (1)


    Doubled up all bar onion and garlic and added teaspoon of cornflour water mix to thicken but fabulous meal. Husband had 2 bowls full and wanted more! Also I didn't have any chilli flakes and don't think I'll include when I do it again as it was so lovely (and I love chilli).  -  19 Feb 2015