Smoked haddock and leek chowder

    30 min

    This lovely smoked haddock chowder is quite light in texture and not too dense and thick. Full of a lovely smoky flavour resonating from the fish and bacon. Don't forget the crusty bread for mopping up afterwards.

    23 people made this

    Serves: 2 

    • 55g butter
    • 2 leeks, sliced
    • 1 garlic clove, minced
    • 110g smoked bacon, chopped
    • 600ml fish stock
    • 1 (125g) tin sweetcorn, drained
    • 110g potatoes, cut into small cubes
    • 350g skinless smoked haddock fillet, roughly chopped
    • 100ml double cream
    • salt and pepper, to taste
    • 1 tablespoon chopped fresh parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a frying pan over a medium heat, melt the butter and cook and stir the leeks and garlic until soft. Add the bacon and cook and stir for 5 minutes. Add the stock and bring to a simmer. Add the sweetcorn, potatoes and fish and cook for 10 minutes.
    2. Prior to serving, add the cream, seasoning and fresh parsley and warm through. Serve hot.

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    Reviews in English (3)


    Absolutely gorgeous! The bowls were mopped clean 😊 I had to guess the weights as the battery was dead in my scales but I'd guess I wasn't too far out. The only thing I did differently was poach the haddock in water and used that for the stock, then I flaked the skinned, cooked haddock in towards the end.  -  28 Apr 2018


    Made it with milk instead of cream and it was really nice.  -  21 Oct 2017


    This is one of my mid week favourites. I sometimes skip on the bacon, but it is still great.  -  08 Nov 2016