Smoked haddock and leek chowder

Smoked haddock and leek chowder


2 people made this

About this recipe: 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.


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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