Rick Stein Smoked Haddock Chowder

There’s something undeniably comforting about the smell of smoked haddock gently bubbling away in milk — it always reminds me of seaside cafés, foggy weekends, and that warm, creamy kind of fullness that only fish chowder brings. I made this Rick Stein version last winter when I was halfway through cleaning the cupboards and had absolutely no intention of cooking anything. But there it was — a sad bag of spuds, a bit of fish from the freezer, and the last of the milk. Twenty minutes later? Magic. The sort of dinner that makes you put the kettle on and light a candle.

This chowder is thick but not stodgy, creamy but not cloying, and rich with that beautiful smoky haddock flavour that’s somehow both fancy and familiar. It’s the food equivalent of a hug in a wool jumper. If you’re cold, grumpy, or just can’t be bothered to chop anything fancy — this is your cure.

Why You’ll Love It

• Fast and fuss-free — barely 40 minutes, start to finish.
• Minimal ingredients — pantry basics and a piece of good fish.
• Warm and filling — perfect for chilly nights or lazy lunches.
• Leftovers reheat like a dream — thickens slightly and gets even better.
• Smoked haddock = flavour bomb — no need for stock or fancy seasoning.
• One pot, no blender needed — and hardly any washing up. Win-win.

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 chunks
• 450g undyed smoked haddock, skinned and any bones removed
• 2 tbsp chopped parsley
• Salt and black pepper, to taste

How to Make It

Get everything in the pot:

In a large saucepan, melt the butter over low heat. Add your chopped onion and diced potato. Pour in the milk gently — it should just about cover everything. It’ll smell a bit like warm school dinners at first. Go with it.

Let the onion go soft:

Keep the heat low and let it all simmer for 6–8 minutes, just until the onion starts going translucent. Don’t boil it — milk has a nasty habit of splitting if you rush it.

Soften the spuds:

Keep simmering for 10–15 minutes, until the potatoes are tender. Use a spoon to gently smash a few of them against the side of the pan — it thickens the chowder naturally and gives it that gorgeous body.

Add the haddock:

Lay in the smoked haddock fillets and let them gently poach in the milky broth. This takes about 3–4 minutes — you’ll know it’s ready when the flesh flakes easily with a fork. Try not to stir too aggressively or you’ll end up with fish mash.

Finish with parsley and pepper:

Turn off the heat and stir in your chopped parsley. Taste and add salt and pepper to your liking — smoked fish is already salty, so don’t go wild before you check.

Serve it up:

Spoon into warm bowls and serve with buttered soda bread, crusty rolls, or even a cheeky bit of garlic toast. Sprinkle a little extra parsley on top if you’re feeling proper.

Common Mistakes and How to Dodge Them

Why did my milk split?
Too much heat, too fast. Always keep it to a gentle simmer — just enough to see tiny bubbles at the edge of the pan.

My chowder’s too thin — help!
Crush a few more potatoes or let it simmer a little longer uncovered. No flour or cream needed, promise.

Why is it too fishy?
You might’ve overcooked the haddock, or used a dyed one. Go for undyed smoked haddock — it’s more subtle and less briny.

Fishy bits floating around?
Just flake the fish more gently next time or strain out any rogue skin or bones before adding.

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 1 month — though milk-based soups can separate slightly. Stir well when reheating.
• Stovetop: Reheat gently over low heat, stirring now and then. Add a splash of milk if it’s too thick.
• Microwave: Heat in short bursts (30 seconds at a time), stirring between until evenly warmed through. Cover loosely — it bubbles like lava.

Frequently Asked Questions

What’s the difference between this and Cullen Skink?
Not much, really — Cullen Skink is the Scottish version, often a bit thicker, sometimes with leeks or cream added. This version’s more stripped-back and Rick Stein-esque.

Can I use dyed haddock?
You can, but it won’t taste the same — the bright yellow is more about looks than flavour. Go for undyed if you can find it.

What can I add to bulk it up?
A handful of frozen sweetcorn or some cooked prawns stirred in at the end works a treat. Even a poached egg on top, if you’re feeling posh.

Is this chowder gluten-free?
Yes, as long as the smoked haddock and butter you use don’t contain any hidden flour or thickeners — just double-check the labels.

Nutrition Facts (Per Serving):

• Calories: 233 kcal
• Fat: 8.4g
• Carbs: 27g
• Protein: 14g
• Sodium: 900mg
• Sugar: 8g

Try More Rick Stein Recipes:

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