Smoked Haddock Chowder

Smoked Haddock Chowder

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

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Chowder is a soup enjoyed in a variety of countries, this particular recipe uses smoked haddock and makes a wonderful, flavoursome starter.

Preparation time:  10-15 minutes
Cooking time: 50 minutes
Serves: 4 to 6

Attachments: Stirring Tool, Food Processor


  1. Slice the onion and garlic in the Food Processor using the thin slicing disc on speed 3. Julienne the celery, leeks and fennel in the Food Processor using the Julienne disc.
  2. Attach the Stirring Tool, set the temperature to 140ºC and set the speed to stirring 1. Add the oil to the bowl. Sauté the onions, garlic, leeks and celery for 6 minutes or until soft. Add the wine and cook for 10 minutes.
  3. Add all the stock and cream, bring to the boil and boil rapidly for 5 minutes. Stir in the diced potatoes and simmer for about 25 minutes or until the vegetables are cooked.
  4. Meanwhile, skin the haddock fillet and cut into 5cm chunks. Add to the bowl and simmer on speed stirring 3 for about 4 minutes, until just flaking. Stir in parsley and season to taste. Serve immediately.


Onion 100g
Garlic cloves 4
Celery sticks 2
Leek 100g (roughly 2)
Fennel 100g (roughly 2)
Vegetable oil 60ml (4 tbsp)
Dry white wine 100ml
Fish stock 500ml
Chicken stock 500ml
Double cream 100ml
Potato (diced) 450g
Un-dyed smoked haddock fillet 300g
Chopped parsley 15ml (1 tbsp)

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