Smoked haddock chowder

Ainsley Harriott makes this New England speciality grander by adding prawns or cooked mussels
By Ainsley Harriott
Smoked haddock chowder
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 25 g butter
  • 1 onion, chopped
  • 2 leeks, sliced
  • 4 rashers smoked streaky bacon, diced
  • 450 g floury potatoes
  • 450 ml fish or vegetable stock
  • 450 g smoked haddock
  • 450 ml milk
  • 1 bay leaf
  • 1 x 195 g can sweetcorn, drained
  • 2 tbsp roughly chopped fresh parsley
  • salt and freshly ground black pepper


1. Melt the butter in a large pan over a low to medium heat, add the onion, leeks and bacon and cook for about 5 minutes until tender.

2. Peel and dice the potatoes. Add to the pan with the stock and some seasoning. Cover and bring to the boil. Reduce the heat and simmer gently for about 10-15 minutes, until the potatoes are tender.

3. Meanwhile, cook the haddock. Place in a large frying pan, add the milk and bay leaf and bring to the boil. Cover and simmer gently for about 5 minutes, until the fish is cooked through. Remove from the pan with a fish slice and flake into chunks, removing any skin and bones.

4. Strain the fish milk into the soup and add the haddock and sweetcorn. Simmer for a further minute, scatter with the parsley and serve in warm bowls with crusty bread and unsalted butter.

The Feel-Good Cookbook

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