Chunky Smoked Haddock Chowder

Rachel Allen's tasty warming fish soup is made in minutes and can be enriched with cream for a luxurious touch
By Rachel Allen
Chunky Smoked Haddock Chowder
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 25 g butter
  • 1 small onion, sliced
  • 2 small leeks, sliced
  • 3 potatoes, cut into 1cm dice
  • 400 ml vegetable stock, or light chicken stock
  • 400 ml milk
  • 400 g smoked haddock, (preferably undyed) cut into 2cm chunks
  • 25 ml double cream, optional
  • 2 tbsp chopped parsley

Tips and Suggestions

This is such a good, comforting, warming soup, and it is really quite quick to make. Feel free to replace some of the smoked haddock with unsmoked fish if you like, and mussels and prawns are good in this too. Of course, this can be reheated, but if you want the smoked haddock to stay in nice chunks, don't boil it too vigorously and don't stir it too much.


1. Melt the butter in a large pan.

2. Add the onions and leeks, season with salt and pepper and cook gently over a low heat for about 10 minutes until soft but not coloured.

3. Add the potatoes, stock and milk; bring to the boil and simmer for 10 minutes or until the potatoes are just cooked.

4. Add the smoked haddock and continue to simmer for 2-3 minutes until the fish is just cooked.

5. Season again if necessary. Stir in the cream and chopped parsley, and serve.

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