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Smoked Haddock Chowder

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Ingredients

  • 750g Smoked Haddock

  • 1½ litres Milk

  • 1 large Leek, finely chopped

  • Bunch of fresh Thyme & Parsley, whole

  • 3 tbsp Parsley, chopped

  • Bay leaf

  • 30g Butter

  • 750g Potatoes, peeled & diced

  • 100g smoked bacon, diced and fried until well browned

  • 500ml Chicken Stock

  • Black Pepper

Method

  1. Poach fish in 400ml of the milk for 6 minutes

  2. Remove the fish from milk and allow to cool (keep poaching milk)

  3. In large pan, sauté the Leek, Thyme, Bay Leaf & un-chopped Parsley until the Leek is soft

  4. Add remaining Milk, Potato, Bacon, Chicken Stock and good twist of Pepper

  5. Bring to boil and simmer for 20 minutes or until potato is soft

  6. Discard Thyme, Bay Leaf & Parsley

  7. Roughly crush potato to slightly thicken soup

  8. Add chopped Parsley

  9. Flake poached Haddock into mixture

  10. Add poaching milk to taste

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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