Hairy Bikers Smoked Haddock Chowder is made with smoked haddock, potatoes, leeks, onions, celery, sweetcorn, garlic, milk, butter, olive oil, thyme, and parsley. This easy Smoked Haddock Chowder recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 6 people.
Hairy Bikers Smoked Haddock Chowder Ingredients
- 450g smoked cod or smoked haddock (undyed)
- 1 bay leaf
- 2 tbsp light olive oil
- 50g butter
- 2 onions, finely chopped
- 2 leeks, halved lengthways and thinly sliced
- 3 celery sticks, thinly sliced
- Sweetcorn kernels from 1 corn-on-the-cob, or 140g frozen sweetcorn
- 900g potatoes, peeled and diced
- 3 garlic cloves, crushed with 1 tsp sea salt
- 2 tsp chopped fresh thyme or ½ tsp dried thyme
- 600ml milk
- Chopped fresh parsley, for sprinkling
How To Make Hairy Bikers Smoked Haddock Chowder
- Poach the fish: Put the fish in a deep frying pan with the bay leaf and 600ml boiling water. Cover and simmer for 2 minutes. Turn off the heat and let it stand, covered, for 5 more minutes. Drain, keeping the liquid, then flake the fish.
- Cook the vegetables: Heat the oil and butter in a deep saucepan. Add onions, leeks, celery, sweetcorn, and garlic. Fry over high heat until they start to soften.
- Add thyme and cooking liquid: Add thyme and the reserved cooking liquid. Bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are soft.
- Mash and combine: Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes. Taste and season if needed.
- Serve: Sprinkle with chopped parsley and serve.
Recipe Tips
- Use Undyed Fish: Make sure to use undyed smoked cod or haddock for the best flavor and a natural appearance.
- Simmer Gently: When poaching the fish, simmer gently and do not overcook to keep the fish tender and flavorful.
- Reserve Cooking Liquid: Keep the cooking liquid from the fish, as it adds a rich, smoky flavor to the chowder.
- Mash for Thickness: Mashing half the vegetables gives the chowder a creamy texture without needing extra cream.
What To Serve With Haddock Chowder
Smoked Haddock Chowder goes well with crusty bread, green salad, roasted vegetables, or garlic bread. You can also serve it with steamed asparagus, coleslaw, baked potatoes, or fresh fruit for a delicious meal.
How To Store Haddock Chowder
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
How To Rheeta Leftover Haddock Chowder
- In The Oven: Preheat the oven to 180°C (350°F). Place the chowder in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until hot.
- In The Microwave: Place the chowder in a microwave-safe bowl and cover. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Heat the chowder in a saucepan over medium heat, stirring occasionally, until hot.
Haddock Chowder Nutrition Facts
- Calories: 363 kcal
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Sugars: 0g
- Fiber: 4g
- Protein: 23g
- Salt: 3.42g
Try More Hairy Bikers Recipe:
- Hairy Bikers Slow Cooker Chicken Soup
- Hairy Bikers Broccoli And Stilton Soup
- Hairy Bikers Carrot And Coriander Soup
- Hairy Bikers Risotto Carbonara
Hairy Bikers Smoked Haddock Chowder
Description
Hairy Bikers Smoked Haddock Chowder is made with smoked haddock, potatoes, leeks, onions, celery, sweetcorn, garlic, milk, butter, olive oil, thyme, and parsley. This easy Smoked Haddock Chowder recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Poach the fish: Put the fish in a deep frying pan with the bay leaf and 600ml boiling water. Cover and simmer for 2 minutes. Turn off the heat and let it stand, covered, for 5 more minutes. Drain, keeping the liquid, then flake the fish.
- Cook the vegetables: Heat the oil and butter in a deep saucepan. Add onions, leeks, celery, sweetcorn, and garlic. Fry over high heat until they start to soften.
- Add thyme and cooking liquid: Add thyme and the reserved cooking liquid. Bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are soft.
- Mash and combine: Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes. Taste and season if needed.
- Serve: Sprinkle with chopped parsley and serve.
Notes
- Use Undyed Fish: Make sure to use undyed smoked cod or haddock for the best flavor and a natural appearance.
- Simmer Gently: When poaching the fish, simmer gently and do not overcook to keep the fish tender and flavorful.
- Reserve Cooking Liquid: Keep the cooking liquid from the fish, as it adds a rich, smoky flavor to the chowder.
- Mash for Thickness: Mashing half the vegetables gives the chowder a creamy texture without needing extra cream.
Hairy Bikers Smoked Haddock Chowder, Smoked Haddock Chowder Uk Recipe