Rick Stein Smoked Haddock Chowder

Smoked Haddock Chowder by Rick Stein is a tasty blend of smoked haddock, potatoes, and onions in a creamy broth, garnished with parsley, and takes only 40 minutes to prepare!

Try More Rick Stein Recipes:

• Rick Stein Chinese Pork Stew
• Rick Stein Dauphinoise Potatoes
• Rick Stein Lancashire Hot Pot

🤍 Why You’ll Love This Smoked Haddock Chowder Recipe:

• The recipe is straightforward to follow, making it accessible for home cooks of all levels.
• It’s a versatile dish that can be enjoyed as a comforting lunch or dinner option.
• The flavors develop beautifully, making it even more delicious as leftovers the next day.

❓ What Is Rick Steins’ Smoked Haddock Chowder Recipe?

Rick Stein’s Smoked Haddock Chowder is a classic recipe featuring tender potatoes, onions, and smoked haddock simmered in a creamy milk broth, seasoned with parsley, salt, and pepper.

🥛 Rick Stein Smoked Haddock Chowder Ingredients

• 50g butter
• 1 onion, finely chopped
• 1.2 litres whole milk
• 750g floury potatoes (Maris Piper or King Edward), peeled and diced into 2cm cubes
• 450g undyed smoked haddock, skinned and any bones removed
• 2 tbsp chopped parsley
• Salt and pepper

🥣 How To Make Rick Stein Smoked Haddock Chowder

1. Add the diced potato to the melted butter in a large saucepan, followed by the milk and the onion.
2. Cook over low heat until the onion is softened, 6 to 8 minutes.
3. Crush a few potatoes against the pan’s edge to make the soup somewhat thicker after simmering for 10 to 15 minutes, or until they’re completely soft.
4. Put the smoked haddock in and simmer for 3 to 4 minutes, or until it’s done and easily flaked.
5. Stir in the parsley and add salt and pepper before returning to the pan.
6. Garnish with more parsley and accompany with warm buttered soda bread.

💭 Recipe Tips

• Ensure the potatoes are diced into evenly sized cubes for uniform cooking.
• If you want the greatest texture and flavor, choose undyed smoked haddock.
• Adjust seasoning according to taste preferences.

🥞 What Pairs Nicely With Smoked Haddock Chowder?

Smoked Haddock Chowder complements well with warm buttered soda bread, cornmeal pancakes, french fries, cucumber salad, roasted vegetables, bacon, shrimp boil, and corn on the cob.

🎚 How To Store Leftovers Smoked Haddock Chowder?

• In The Fridge: Preserve leftover smoked haddock chowder in an airtight container for 3 to 4 days.
• In The Freezer: Freeze leftover smoked haddock chowder in a freezer-safe container for up to 1 month. Let it thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Smoked Haddock Chowder?

• Stove: Reheat leftover smoked haddock chowder gently in a saucepan for 5 minutes over low heat, stirring occasionally until heated through.
• Microwave: Heat leftover smoked haddock chowder in a microwave-safe dish in short 30-second intervals, stirring occasionally, until heated evenly.

FAQs

Try More Rick Stein Recipes:

• Rick Stein Cassoulet
• Rick Stein Prawn Curry
• Rick Stein Hake Butter Beans

Rick Stein Smoked Haddock Chowder Nutrition Facts

Amount Per Serving

• Calories 233
• Total Fat 8.4g
• Saturated Fat 3.3g
• Trans Fat 0g
• Cholesterol 0mg
• Sodium 900mg
• Total Carbs 27g
• Net Carbs 25g
• Dietary Fiber 2g
• Total Sugars 8g
• Protein 14g