Smoked Haddock Chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions. This Smoked Haddock and Corn Chowder recipe is not dissimilar except flour and cream are used for thickening the soup instead of mashed potato. The soup also has added vegetables, leeks, carrots, spinach and sweet corn, making it hearty, quite healthy and filling; so filling it can be a meal in itself.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 20 fl oz/ 600ml milk
- ½ cup/small handful flat leaf parsley
- 1 bay leaf
- 12 oz/ 350g, undyed smoked haddock fillet
- 2 oz/ 55g butter
- 1 medium onion, finely chopped
- 1 leek, cleaned, green top removed and white finely sliced
- ½ carrot, peeled, sliced and cut into tiny dice
- 2 tbsp all purpose/plain flour
- 1 cup/ handful baby spinach leaves, finely shredded
- ¾ cup/ 150g sweet corn, canned
- ¾ cup/ 175ml heavy/double cream
- Salt and freshly ground pepper
- Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
- Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave to infuse for 5 minutes.
- Using a slotted spoon remove the haddock from the milk and put to one side. Strain the liquid through a fine sieve and reserve the liquor.
- Heat the butter in another saucepan, add the onions, leeks, carrots and cook gently for about 5 mins or until all the vegetables are soft taking care not to burn them.
- Add the flour to the saucepan and stir thoroughly. Cook, stirring continuously, for 2 minutes.
- Add the liquor to the vegetables and mix thoroughly. Continue stirring until the sauce is a thick, creamy consistency.
- Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add the haddock, spinach and sweet corn to the soup.
- Add the cream and chopped parsley leaves to the soup, stir gently taking care to not break up the fish too much, bring to a gentle simmer and cook for a further 5 minutes.
- Taste the soup and add salt and pepper as needed. Serve
Garnish with more chopped parsley or a little extra pepper or add a softly poached egg on top for an even more filling soup.