Smoked Haddock Chowder Ingredients

  • 25g/1oz/2 tbsp butter
  • 2 onions, finely chopped
  • 125g/4oz smoked streaky bacon rashers (slices), chopped
  • 3 garlic cloves, finely chopped
  • 600ml/1 pint/2½ cups milk
  • 450g/1lb potatoes, diced
  • 2 celery sticks, thinly sliced
  • 140g/5oz frozen sweetcorn kernels, drained
  • 450g/1lb skinless smoked haddock fillet, roughly flaked
  • salt and ground black pepper

How to make Smoked Haddock Chowder

  1. Heat the butter in a large, wide saucepan. Add the onions and cook for 5 minutes until tender. Add the bacon and garlic and cook for 5 minutes.
  2. Add the milk and 600ml/1 pint/2½ cups boiling water. Season with salt and pepper, then add the potatoes, celery and sweetcorn and cook for 10–15 minutes until the vegetables have softened.
  3. Stir in the flaked smoked haddock. Cover the pan and cook for 10 minutes or until the fish is just cooked.
  4. Serve the soup into four bowls and serve hot.