Smoked Haddock Chowder

Smoked Haddock Chowder

Smoked Haddock Chowder

Scumptious smoked Haddock chowder, perfect midweek supper!

Serves: 4

Prep: 10

Cook: 25

Suggested cooking methods


Cooking Method/Instructions

  1. Brown the diced bacon in oil, remove from pan and drain on kitchen paper.
  2. In the same pan sauté potatoes, mushrooms, leek and finely chopped celery. Add the sweet corn and mix in the cornflour.
  3. Add the stock and milk gradually, whilst stirring. Bring to the boil and then simmer gently for 15-20 mins, adding the haddock pieces for the last 10 minutes to cook through.
  4. Add the prawns and mussels (if using) and continue to simmer until warmed through. Season with black pepper and rock salt. Add a whirl of fresh cream when serving.

Serve with crusty bread.


  • 300g Regal Natural or Yellow Smoked Haddock Boned skinned and cut into bite sized pieces
  • 1 pint of milk
  • 6 rashers of streaky bacon, diced
  • 8 oz peeled potatoes, diced
  • 1 leek, sliced
  • 1 small tin of sweet corn
  • 1 tsp cornflour
  • 1 pint of fish stock
  • 15g mushrooms, sliced
  • 2 celery sticks, chopped
  • 2 tbsp olive oil
  • Parsley to garnish

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