There’s something magical about the smell of smoked fish and thyme floating through the kitchen. It reminds me of rainy afternoons up north, when the sea air practically demands you make something hearty. This chowder has become a quiet favourite of mine — especially in those deep winter months when your bones want warming and your soul needs feeding.
The poached egg on top? A bit of drama, really. You crack into it and the yolk melts into the broth — rich, golden, ridiculous in the best way. Don’t skip it. Trust me.
Why You’ll Love It
- It’s like a hug in a bowl — creamy, smoky, and deeply satisfying.
- The eggs add a bit of flair and surprise (plus, they’re fun to poach when you get the hang of it).
- Done in about 40 minutes, so you won’t be stuck in the kitchen for ages.
- Feeds a crowd — or just you, three times over.
- Great way to use up haddock, leeks, or even random potatoes knocking about.
- It freezes surprisingly well (though maybe skip the egg for freezer portions).
Ingredients
- 3 tbsp unsalted butter
- 1 onion, finely chopped
- 1 leek, sliced
- 1 bay leaf
- 3–4 fresh thyme sprigs
- 2 garlic cloves, minced
- 4 cups fish stock
- 1 pound potatoes, diced (Yukon Gold or red work well)
- 6 eggs
- 2 pounds smoked haddock fillets
- 1–2 cups heavy cream
- Salt, to taste
How to Make It
Melt and soften the base:
In a big pot, melt the butter over low-ish heat. Add your onion, leek, bay leaf, and thyme. Let it all soften for about 5 minutes. Add garlic right at the end so it doesn’t burn and turn bitter.
Build your broth:
Pour in the fish stock and bring it to a gentle simmer. If you’ve got homemade stock, amazing. If not, no shame — a good-quality one from the shop works fine.
Add the potatoes:
Chuck in the diced potatoes and pop a lid on. Simmer for 10–12 minutes until they’re fork-tender. Don’t overdo it or they’ll go mushy — unless you like it that way, which honestly… fair enough.
Poach your eggs:
Meanwhile, get a second pot going with gently boiling water. Swirl it into a whirlpool, then slide in each egg (crack them into ramekins first for better control). Poach 3–4 minutes until the whites set but the yolks jiggle. Lift out with a slotted spoon and set aside.
Add the fish:
Nestle in the smoked haddock fillets. Turn off the heat, cover, and let them poach in the residual warmth for 5–10 minutes. They should flake easily when done — if not, give them a bit longer.
Creamy finish:
Pour in 1 cup of cream, stir gently, and taste. Add more cream if you like it richer, then season with salt. I usually go in with a few grinds of black pepper too.
Serve it up:
Ladle into bowls, top each with a poached egg, and sprinkle on some fresh parsley or chives. Then? Crack that yolk open and enjoy the show.
Common Mistakes and How to Dodge Them
My chowder curdled!
That’s from overheating the cream. Keep it gentle, no boiling after it’s added.
The fish is falling apart!
You may have overcooked it. Let it gently poach off the heat to keep it tender and flaky.
My egg looks a mess.
Use the whirlpool trick — and make sure your water isn’t boiling too hard.
It’s too bland.
Salt is key, but also, smoked haddock varies — taste and tweak as needed. A squeeze of lemon can help too.
Storage and Reheating
Fridge: Store cooled chowder in a sealed container for 3–4 days. Keep the eggs separate if possible.
Freezer: Freeze in portions, minus the egg, for up to 2–3 months.
To reheat: Gently warm on the hob, or microwave in bursts. Add fresh herbs and a fresh egg if you fancy.
Frequently Asked Questions
Can I use fresh haddock?
Yep — but it won’t have that same smoky depth. Still delicious, though.
Can I make it dairy-free?
Try swapping the cream with a splash of oat milk and a bit of vegan butter. Not identical, but still comforting.
Do I really need the egg?
No, but it turns this from “nice soup” to “wow” with very little effort.
What if I don’t have fish stock?
Use chicken stock or even veg stock with a splash of soy sauce for depth.
Nutrition Facts (Per Serving):
- Calories: 304
- Fat: 4g
- Saturated Fat: 0.7g
- Carbs: 57g
- Fiber: 18g
- Sugar: 11g
- Protein: 16g
- Sodium: 1013mg
- Potassium: 1395mg
More Hairy Bikers Recipe:
Hairy Bikers Smoked Haddock Chowder
Description
A rich, comforting smoked haddock chowder with velvety cream, flaky fish, and a surprise poached egg on top.
Ingredients
Instructions
- Sauté onion, leek, bay leaf, and thyme in butter. Add garlic.
- Pour in stock, add potatoes, and simmer until tender.
- Poach eggs separately, 3–4 minutes. Set aside.
- Add haddock to chowder, cover, and let sit off heat.
- Stir in cream and salt to taste.
- Serve hot, topped with a poached egg and herbs.
Notes
- Add cream gradually — don’t overpower the fish.
- Keep heat low when stirring in dairy.
- Poach eggs gently in a swirl for best shape.
- Fish stock brings the best depth, but veg broth works in a pinch.