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Smoked Haddock Chowder

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“I've messed around with ingredients / ways of cooking this & found this to be as good as any.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat milk in a large pan (I use a wok) until just below simmering.
  2. Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
  3. Allow to cool & flake the fish, into a bowl & cover.
  4. Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
  5. Meanwhile fry the streaky bacon until crispy.
  6. Remove with a slotted spoon & add to the pan.
  7. Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
  8. Raise the temp & simmer until the potatoes are about cooked (20 mins).
  9. Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
  10. Add the butter & cream & stir until butter has melted.
  11. Add smoked paprika & cayenne pepper to taste.
  12. Serve with crusty white farmhouse bread.

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