Smoked Haddock Chowder
serves 4 portions


  • 450g smoked haddock (undyed)
  • 1 bay leaf
  • 2 tbsp light olive oil
  • 50g butter
  • 2 onions, finely chopped
  • 2 leeks, halved lengthways and thinly sliced
  • 3 celery sticks, thinly sliced
  • 75g frozen sweetcorn
  • 75g frozen peas
  • 900g potato, peeled and diced
  • 3 garlic cloves, crushed with 1 tsp sea salt
  • 2 tsp chopped fresh thyme or 1⁄2 tsp dried thyme
  • 300ml milk
  • 300ml fish stock
  • chopped fresh parsley, for garnish
Smoked Haddock Chowder in a bowl, ready to serve.

Preparation Method

  1. Put the fish in a deep-frying pan with the bay leaf and 300ml of milk. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  2. Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften.
  3. Stir in the thyme, fish stock and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  4. Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Printable Recipe

If you would like to print out the recipe or share it with others, there are some offline instructions. The recipe is the same in both documents.

  • Mono Printable PDF - uses very little ink and is in black and white (mono), ideal to use now.
  • Full Colour Printable PDF - used lots of ink, but is in full colour, ideal for a recipe book or sharing via email with friends and family.


If you have particular tastes you do not like, please feel free to skip any ingredients that you don't like or have an allergy too.

Consider adding something you particularly like, that will go well with crab and pasta.

How about a white wine, perhaps a dry white wine to complement the dish? Or something fruity, such as fruit juice, perhaps diluted with some tonic water?


Please feel free to share links to this recipe with your friends and family. The more people who experience first class seafood, the better.

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