Smoked Haddock Chowder with Sweetcorn Recipe

Smoked Haddock Chowder. Getty
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
584 Calories
37g Fat
37g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 584
% Daily Value*
Total Fat 37g 47%
Saturated Fat 21g 106%
Cholesterol 152mg 51%
Sodium 735mg 32%
Total Carbohydrate 37g 14%
Dietary Fiber 5g 17%
Protein 28g
Calcium 341mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 chowder is stacked with goodness and a hearty helping of sweet corn. The chowder is thickened with flour and cream instead of mashed potatoes which are traditionally used.

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.


  • 20 fl oz (600ml) milk
  • 1/2 cup (small handful) flat leaf parsley
  • 1 bay leaf
  • 12 oz (350g) haddock fillet (undyed smoked )
  • 2 oz (55g) butter
  • 1 medium onion (finely chopped)
  • 1 leek (cleaned, green top removed and white finely sliced)
  • 1/2 carrot (peeled, sliced and cut into tiny dice)
  • 2 tbsp all-purpose flour
  • 1 cup baby spinach leaves (finely shredded)
  • 3/4 cup (150g) sweet corn (canned)
  • 3/4 cup (175ml) heavy or double cream
  • Dash of salt and freshly ground pepper

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. 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, take care not to burn them.

  6. Add the flour to the saucepan and stir thoroughly. Cook, stirring continuously, for 2 minutes.

  7. Add the liquor to the vegetables and mix thoroughly. Continue stirring until the sauce is a thick, creamy consistency.

  8. 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.

  9. 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.

  10. 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. This soup is so filling it will make a meal of itself, so can be easily served as a main course as well as a starter.