This creamy Hairy Bikers Smoked Haddock Chowder is the ultimate one-pot comfort meal, made with flaky smoked haddock, potatoes, sweet leeks, and milk. This recipe creates a wonderfully rich and savory soup, with a smoky flavour that is perfectly balanced by the creamy broth. Ideal as a hearty main course for a cozy evening, this satisfying chowder makes a generous meal for 4 people.
Hairy Bikers Smoked Haddock Chowder Ingredients
- 500g (1lb 2oz) undyed smoked haddock fillet, skin removed
- 500ml (18fl oz) whole milk
- 25g (1oz) butter
- 2 medium leeks, trimmed, washed, and sliced
- 300g (11oz) floury potatoes (like Maris Piper), peeled and cut into 1.5cm cubes
- 300ml (10fl oz) chicken or vegetable stock
- 200g (7oz) can of sweetcorn, drained
- 150ml (5fl oz) single cream
- 2 tbsp fresh parsley or chives, finely chopped
- Freshly ground black pepper
How To Make Hairy Bikers Smoked Haddock Chowder
- Poach the haddock: Place the smoked haddock fillets in a wide, shallow pan where they can lie flat. Pour the milk over the fish. Bring the milk to a very gentle simmer over a low-medium heat and cook for about 5 minutes, or until the fish is just cooked through and beginning to flake.
- Flake the fish and reserve milk: Carefully lift the haddock fillets out of the pan using a fish slice and place them on a plate. Strain the poaching milk through a sieve into a jug and set it aside – this milk is now full of smoky flavour. Once the fish is cool enough to handle, flake it into large, generous chunks, discarding any stray bones.
- Create the soup base: In a large saucepan or casserole dish, melt the butter over a medium heat. Add the sliced leeks and cook gently for 5-7 minutes, stirring occasionally, until they are very soft but not browned.
- Cook the potatoes: Add the cubed potatoes to the pan with the leeks. Pour over the reserved flavour-infused milk and the chicken or vegetable stock. Bring the mixture to a simmer and cook for 10–15 minutes, or until the potatoes are completely tender when pierced with a knife.
- Finish the chowder: Add the flaked smoked haddock and the drained sweetcorn to the pan. Gently stir in the single cream. Allow the chowder to heat through for a couple of minutes over a low heat. It is important not to let it boil at this stage, as it can cause the cream to split.
- Garnish and serve: Season the chowder with a good grinding of black pepper. It is unlikely to need salt due to the saltiness of the smoked haddock. Stir in the freshly chopped parsley or chives, then ladle the hot, creamy chowder into warm bowls and serve immediately.
Recipe Tips
- Use Undyed Smoked Haddock: For the best, most natural flavour, choose undyed smoked haddock. This fish gets its pale creamy-yellow colour from the traditional smoking process itself. The very bright yellow dyed version doesn’t add any extra flavour and can sometimes be of lower quality.
- Don’t Boil the Poaching Milk: When you are poaching the haddock, keep the milk at a very gentle simmer. If the milk boils vigorously, it can make the delicate fish flesh tough and may cause the milk to catch and scorch on the bottom of the pan.
- Reserve the Poaching Liquid: This is the most important step for a deeply flavourful chowder. The milk used to poach the fish becomes infused with a wonderful smoky, salty flavour. Using this as the base liquid for your soup is the secret to getting that authentic taste.
- Add the Fish and Cream Last: To keep the haddock in lovely, large flakes, add it at the very end of cooking and stir as gently as possible. The cream should also be added last and heated through gently, without boiling, to prevent it from curdling and to ensure a perfectly smooth and creamy finish.
What To Serve Smoked Haddock Chowder
This rich and hearty chowder is a complete meal in a bowl. The absolute best accompaniment is a chunk of warm, crusty bread or a soda farl with plenty of butter for mopping up every last drop of the delicious, creamy broth. A simple green salad with a sharp vinaigrette can also be served on the side to provide a fresh contrast to the richness of the soup.
How To Store Smoked Haddock Chowder Leftovers
- Refrigerate: Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a saucepan over a low heat until it is piping hot, but do not allow it to boil.
- Freeze: While you can freeze this chowder, be aware that cream-based soups and cooked potatoes can sometimes change texture slightly upon thawing. For best results, let the chowder cool completely, then freeze it in portions for up to one month. Thaw overnight in the refrigerator and reheat very gently on the stovetop.
Hairy Bikers Smoked Haddock Chowder Nutrition Facts
- Serving Size: 1 serving (recipe makes 4)
- Calories: 460 kcal
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 750mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 35g
Frequently Asked Questions
- What is the difference between undyed and dyed smoked haddock? Undyed smoked haddock gets its natural pale-yellow colour from being smoked over wood chips. The much brighter yellow smoked haddock has been coloured with an artificial food dye. Most chefs and food lovers agree that the undyed version has a superior, more authentic flavour.
- My chowder is a bit thin. How can I thicken it? The starch from the floury potatoes should thicken the soup nicely. If you prefer it even thicker, you can lightly crush some of the cooked potatoes against the side of the pan with the back of a spoon. Alternatively, mix one teaspoon of cornflour with one tablespoon of cold water to make a slurry, then stir this into the simmering chowder until it thickens.
- Can I use a different type of fish for this recipe? The smoky flavour is key to this dish, so smoked haddock is ideal. However, you could make a similar chowder using smoked cod, or use a combination of fresh white fish (like cod or coley) alongside the smoked haddock for a slightly milder flavour.
- Can I make this chowder dairy-free? Yes. To make it dairy-free, use olive oil or a dairy-free spread instead of butter. You can poach the haddock in an unsweetened dairy-free milk alternative, such as oat milk. At the end, stir in a dairy-free single cream alternative.
Try More Recipes:
- Hairy Bikers Salmon Tray Bake Recipe
- Hairy Bikers Lancashire Hotpot Recipe
- Hairy Bikers Lancashire Hotpot Recipe
Hairy Bikers Smoked Haddock Chowder Recipe
Description
Based on the Hairy Bikers’ classic recipe, this Smoked Haddock Chowder is the ultimate one-pot comfort food. It’s a rich, creamy, and smoky soup, packed with flaky pieces of haddock, tender potatoes, and sweetcorn. A hearty and satisfying main course.
Ingredients
Instructions
- Poach Fish: Gently simmer the haddock in the milk for 5 minutes until just cooked. Lift the fish out and set aside. Strain and reserve the poaching milk.
- Make Base: In a large pan, melt the butter and soften the leeks. Add the potatoes, reserved milk, and stock. Simmer for 10-15 minutes until the potatoes are tender.
- Combine: Flake the cooked haddock into chunks. Add the haddock, sweetcorn, and single cream to the pan.
- Finish: Heat gently for a few minutes without boiling. Season with black pepper and stir in the fresh parsley.
- Serve: Ladle into warm bowls and serve immediately.
