This rich Hairy Bikers Smoked Haddock Chowder is made with tender smoked haddock, fluffy potatoes, and sweet corn, all simmered in a creamy, savory broth. This recipe creates a velvety and satisfying soup with a delicate smoky flavor and a hint of sweetness from the corn. It’s the perfect comforting meal for a rainy day, a simple yet elegant dinner for four, and is best served with warm, crusty bread.
Hairy Bikers Smoked Haddock Chowder Ingredients
- 2 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 tbsp plain flour
- 500g smoked haddock fillets, skin on
- 1 litre milk
- 500g potatoes, peeled and diced into 1cm cubes
- 1 x 340g can of sweetcorn, drained
- 200ml double cream
- 1 small handful fresh parsley, chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers Smoked Haddock Chowder
- Sauté the onion: Melt the butter in a large saucepan or a deep pot over a medium heat. Add the chopped onion and cook gently for 5-7 minutes, until it is soft and translucent. Do not let it brown.
- Make the base: Stir the plain flour into the softened onions and cook for 1 minute, stirring constantly to form a paste. This is a simple roux which will help to thicken the soup.
- Poach the fish: Pour in the milk gradually, whisking constantly to prevent lumps. Add the smoked haddock fillets to the pan, skin-side up. Bring to a gentle simmer, cover, and cook for 5-7 minutes until the fish is just cooked through.
- Flake the fish: Carefully remove the haddock fillets from the pan and set them aside to cool slightly. Leave the liquid in the pan. Once cool enough to handle, remove and discard the skin and any bones, then flake the fish into large chunks.
- Cook the potatoes: Add the diced potatoes to the milk mixture in the pan. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender when pierced with a knife.
- Combine and finish: Stir the flaked smoked haddock and the drained sweetcorn into the pan. Stir in the double cream and heat gently, but do not allow the soup to boil.
- Season and serve: Season with salt and freshly ground black pepper to taste. Stir in the fresh parsley. Ladle the chowder into warm bowls and serve immediately.
Recipe Tips
- Use good quality smoked haddock: The flavor of your chowder relies heavily on the quality of the fish. Look for naturally smoked haddock rather than dyed fish for a more authentic and delicious result.
- Keep the heat low: A chowder should be cooked gently to prevent the milk from scalding. Keep the heat low and whisk the flour and milk mixture well to create a smooth, creamy texture.
- Don’t overcook the fish: Smoked haddock cooks very quickly. Poaching it gently and then removing it before adding the potatoes ensures it stays tender and flaky and doesn’t fall apart completely in the soup.
- A pinch of nutmeg: A small pinch of grated nutmeg can be added with the salt and pepper to enhance the creamy, savory flavors of the chowder.
What To Serve Smoked Haddock Chowder
This rich and creamy smoked haddock chowder is a meal on its own. It’s best served with something simple that will soak up the delicious broth, such as warm, crusty bread or homemade croutons. For a more substantial meal, serve it with some simple green beans on the side or a light green salad to add a fresh element. A sprinkle of crumbled bacon on top would also provide a lovely salty crunch.
How To Store Smoked Haddock Chowder Leftovers
- Refrigerate: Let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, as high heat can cause the cream to separate.
- Freeze: Due to the cream and potatoes, this chowder doesn’t freeze well as the texture can become grainy and watery upon thawing. It’s best to enjoy it fresh. If you must freeze it, do so without the cream and stir it in after reheating.
Hairy Bikers Smoked Haddock Chowder Nutrition Facts
- Serving Size: 1 bowl
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 120mg
- Sodium: 900mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 28g
Frequently Asked Questions
- What is the difference between a chowder and a soup? A chowder is a type of rich, creamy soup that is often thickened with a roux (a mixture of fat and flour) and contains chunky pieces of ingredients, such as potatoes, fish, or corn.
- Can I use fresh haddock instead of smoked? Yes, you can use fresh haddock. However, the smoky flavor is a key element of this particular chowder. You may need to add a smoky flavoring like a small pinch of smoked paprika to compensate.
- How can I make this chowder dairy-free? You can make this chowder dairy-free by using a non-dairy milk like almond or oat milk, and a dairy-free alternative to cream. Just be aware that the flavor and texture will be slightly different.
Try More Recipes:
- Hairy Bikers Beef Stifado Slow Cooker Recipe
- Hairy Bikers Panacalty Recipe
- Hairy Bikers Red Pepper And Lentil Soup Recipe
Hairy Bikers Smoked Haddock Chowder Recipe
Description
Hairy Bikers Smoked Haddock Chowder is a creamy, savory, and comforting soup. With tender smoked haddock, diced potatoes, and sweet corn, it’s a simple recipe that creates a rich and flavorful meal. It’s a perfect choice for a light yet satisfying dinner.
Ingredients
Instructions
- Melt butter and sauté onion until soft. Stir in flour to create a roux.
- Gradually whisk in milk. Add haddock and poach for 5-7 minutes.
- Remove fish, flake it, and set aside. Add potatoes to the pot and cook for 10-15 minutes until tender.
- Stir in the flaked haddock, sweetcorn, and double cream. Heat gently.
- Season to taste with salt and pepper and stir in the parsley. Serve hot.
