Easy Smoked Haddock Chowder


It’s getting bloody freezing outside here in Northern Ireland…..it would make you fart snowflakes. To make matters worse, I’m just getting over a horrible head cold and I’m a terrible patient!! Anyhow, I’m not moaning, I’m just setting the scene for the creation of this creamy, tasty and delightful soup/stew/chowder/dinner.

In the midst of my cold, the cold weather outside and the gloomy nights, I fancied a bowl of something that would both warm my belly and my heart. This bright and flavourful chowder did just that!


This recipe not only tastes amazing, it is a breeze to make. It always surprises me when something with so few ingredients, tastes so full of flavour – but the smoked haddock is the natural stock cube in this recipe and packs a real punch. It is very filling and could easily be a main course.

I use frozen smoked fish as well as frozen sweetcorn. I used up some cooked bacon I’d frozen a while back too and you could, if you’re a lazy bugger like me, use frozen pre-chopped onion – if you want to make it super duper simple.

This recipe was inspired by a BBC Good Food one I found – here

So……if you want a winter warming chowder, that’s zero faff and uses mostly frozen ingredients, then look no further………

  • A splosh of oil for the pan
  • 2 medium onions, peeled and chopped
  • 4 rashers of smoked bacon
  • 2 heaped tbsp. plain flour
  • 600ml milk (I used semi-skimmed)
  • 6 medium potatoes, peeled (if you like) and cut into 1 inch cubes
  • 500g smoked haddock (or any other smoked fish like cod, Pollock or basa)
  • 450ml water
  • 1 stock cube (chicken will do)
  • 300g sweetcorn (fresh or frozen)
  • 100ml double cream (crème fraiche also good)

1. Heat the butter in a pot and add the chopped onion and bacon and cook till the onion is soft and the bacon browned.

2. Add in the flour and mix together, letting the flour cook for a couple of minutes.

3. Pour in the milk, add the potato chunks and bring to the boil. Simmer for 10-12 mins until the potatoes soften.

4. Add in the frozen smoked fish and let it come back to the boil, simmering until the fish is softened enough to defrost and break up – about 5-10mins.

5. Chuck in the sweetcorn and double cream and bring back to a simmer till the corn is defrosted.

6. This bit is optional, but I take a masher to it and mash up some of the potatoes to further thicken the soup up – maybe mash 1/3 of it till it’s to your liking.

7. Salt and pepper this well.


DONE – eat with warm crusty bread slathered in butter……. nom nom bitches



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