Creamy Smoked Haddock Chowder Recipe: Cozy Comfort in a Bowl

Creamy, hearty smoked haddock chowder warms you on chilly evenings like a cozy blanket.

Fishermen along the Scottish coast have perfected this comforting dish for generations.

Smoky flavors mingle with tender potatoes and sweet corn kernels.

Fresh cream creates a luxurious base that hugs each ingredient.

Chunks of delicate fish peek through the silky soup, promising rich maritime goodness.

Seasonal vegetables add depth and character to this classic maritime meal.

Prepare to savor every spoonful of this soul-satisfying chowder.

How To Store Rick Stein Smoked Haddock Chowder Right

• Store leftover chowder in an airtight container for up to 3 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled chowder into freezer-safe containers, leaving space for expansion. Freeze for maximum 2 months. Avoid freezing if cream-based.
• Warm gently over medium-low heat, stirring frequently. Add splash of milk to restore creamy consistency. Heat until steaming, about 5-7 minutes.
• Transfer portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when thoroughly warmed.

All Your Rick Stein Smoked Haddock Chowder Questions

• What type of haddock should I use?

Use smoked haddock for the best flavor, preferably undyed Scottish or Norwegian varieties which provide a rich, authentic taste.

• Can I make this chowder dairy-free?

Yes, substitute milk with coconut milk or almond milk, though the traditional texture might slightly change.

• How do I know when the haddock is perfectly cooked?

The fish should easily flake with a fork and look opaque white, which typically takes 3-4 minutes of gentle poaching.

• Is this recipe suitable for freezing?

While you can freeze the chowder, the potatoes might become slightly grainy upon reheating, so it’s best enjoyed fresh.

What Makes Rick Stein Smoked Haddock Chowder Delicious

• Savor Simple Comfort: This chowder delivers warm, hearty flavors with minimal kitchen skills required, perfect for home cooks seeking delicious meals without complicated techniques.
• Speed Through Preparation: The recipe moves quickly, letting you create a satisfying meal in just about half an hour from start to finish, ideal for busy weeknight dinners.
• Customize with Ease: Adaptable ingredients like swapping fish types or adding extra vegetables make this chowder flexible for different taste preferences and what's available in your kitchen.
• Nourishing One-Pot Wonder: Packed with protein from haddock and filling potatoes, this single-pot meal provides complete nutrition without creating multiple dirty dishes to clean afterward.

What’s In Rick Stein Smoked Haddock Chowder

• Haddock: A delicate white fish that provides rich, smoky flavor to the chowder.
• Potato: Starchy vegetable that helps thicken the soup and adds hearty texture.
• Milk: Creamy base that creates a smooth and rich consistency for the chowder.

• Onion: Adds a sweet and savory depth to the overall flavor profile.
• Parsley: Fresh herb that brings a bright, clean taste to finish the dish.

• Butter: Provides richness and helps develop a smooth, velvety base for the chowder.

How To Cook Rick Stein Smoked Haddock Chowder

Step 1: Prepare Aromatic Base

In a spacious pot, melt butter over medium heat. Add finely chopped onions and diced potatoes, allowing them to create a fragrant foundation for the chowder. Pour in smooth, creamy milk to begin building layers of rich flavor.

Step 2: Gentle Simmering

Allow the mixture to simmer softly for 6-8 minutes. Watch as the onions become translucent and tender, releasing their sweet essence into the developing chowder. Stir occasionally to prevent sticking and ensure even cooking.

Step 3: Create Creamy Texture

Continue simmering for 10-15 minutes until potatoes reach a perfect softness. Gently crush a few potato pieces against the pot’s side using a wooden spoon. This technique helps thicken the broth, creating a luxurious, velvety consistency.

Step 4: Poach Delicate Haddock

Carefully add chunks of smoked haddock to the simmering pot. Poach the fish for 3-4 minutes, watching it transform from opaque to flaky and delicate. The fish should easily break apart when touched with a fork.

Step 5: Final Seasoning and Garnish

Sprinkle freshly chopped parsley into the chowder. Season with salt and black pepper to enhance the natural flavors. Give the pot a gentle stir to distribute the herbs and seasonings evenly.

Step 6: Serve and Enjoy

Ladle the steaming chowder into warm bowls. Accompany with crusty, rustic bread for dipping. The combination of smoky fish, creamy broth, and soft potatoes creates a comforting meal perfect for chilly days.

Tips That Help With Rick Stein Smoked Haddock Chowder

• Crush Potatoes Strategically: Gently mash a few potatoes against the pot's side to create a thicker, creamier chowder texture without using extra thickeners.
• Control Simmering Heat: Maintain a low, gentle simmer to prevent milk from scorching and ensure vegetables cook evenly without breaking down completely.
• Check Fish Doneness Carefully: Haddock should flake easily with a fork but remain moist; overcooking will make it tough and dry.
• Substitute Seafood Options: Replace haddock with smoked cod, salmon, or white fish for different flavor variations while keeping the same cooking technique.
• Fresh Herb Enhancement: Add chopped parsley just before serving to maintain bright color and maximize fresh flavor profile.

New Takes On Rick Stein Smoked Haddock Chowder

• Gluten-Free Chowder: Replace regular flour with cornstarch or gluten-free flour blend to thicken the soup for those with wheat sensitivities.
• Dairy-Free Alternative: Swap milk with coconut milk or almond milk and use olive oil instead of butter for a plant-based version.
• Seafood Swap: Substitute haddock with cod, salmon, or smoked trout for a different flavor profile while maintaining the creamy chowder texture.
• Vegetarian Version: Remove fish and add diced mushrooms or plant-based seafood alternatives like hearts of palm to create a similar protein-rich chowder.

Best Sides For Rick Stein Smoked Haddock Chowder

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio to complement the smoky fish and creamy chowder, cutting through the richness with bright acidity.
• Serve Alongside Rustic Sourdough: Choose a hearty, tangy sourdough bread to dip into the chowder, providing a crunchy contrast to the smooth, velvety texture of the dish.
• Match with Fresh Herb Salad: Prepare a light green salad with delicate herbs like dill, chives, and parsley to balance the chowder's creamy profile and add a refreshing counterpoint.
• Enhance with Pickled Vegetables: Add a small side of quick-pickled cucumber or radish to introduce a tangy, acidic element that brightens the overall flavor of the smoky haddock chowder.

Smoked Haddock Chowder Recipe

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4.8 from 8 reviews

• Total Time: 112-118 mins
• Yield: 4 1x

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Description

Creamy and comforting, this Smoked Haddock Chowder brings coastal flavors directly to your kitchen. Rich with smoky fish, tender potatoes, and velvety broth, you’ll savor each spoonful of maritime warmth.

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Ingredients

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Seafood:

• 450 grams (16 ounces) undyed smoked haddock, skinned and deboned

Vegetables:

• 750 grams (26 ounces) floury potatoes, peeled and diced into 2 centimeters cubes
• 1 onion, finely chopped

Dairy and Seasonings:

• 50 grams (1.8 ounces) butter
• 1.2 liters (40.5 fluid ounces) whole milk
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Pepper, to taste

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Instructions

1. Melt butter in a spacious pot over medium heat, then introduce finely chopped onions and diced potatoes, stirring to coat with butter.
2. Pour milk into the pot, maintaining a gentle simmer for 6-8 minutes until onions become translucent and softened.
3. Continue cooking the mixture at a low temperature for 10-15 minutes, allowing potatoes to gradually tenderize and absorb the creamy liquid.
4. Partially mash some potato chunks against the pot’s side to create a naturally thickened, velvety texture for the chowder base.
5. Carefully nestle smoked haddock pieces into the simmering broth, poaching for 3-4 minutes until fish easily flakes with a fork and turns opaque.
6. Remove from heat, sprinkle freshly chopped parsley across the surface, season with salt and pepper to taste, and ladle into warm bowls alongside crusty artisan bread.

Notes

• Select cold-smoked haddock for a rich, traditional flavor that melts beautifully into the creamy broth.
• Use waxy potatoes like Yukon Gold to prevent breaking down completely and maintain a nice texture in the chowder.
• Consider swapping dairy milk with coconut or almond milk for a lighter, lactose-free version that still delivers creamy goodness.
• Garnish with crispy bacon bits or chives for an extra layer of depth and visual appeal that elevates the entire dish.

• Prep Time: 5 mins
• Cook Time: 107-113 mins
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 8 g
• Sodium: 350 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg