Smoked Haddock Chowder Recipe for Chilly Evenings

Crafting a delightful smoked haddock chowder brings comfort to chilly evenings with its rich, creamy embrace.

Coastal kitchens inspire this hearty dish, blending smoky fish and silky textures.

Maritime traditions shine through each spoonful of this classic recipe.

Warm potatoes and tender fish create a symphony of flavors that dance across your palate.

Robust ingredients meld together, promising a soul-warming experience that feels like a culinary hug.

Fresh herbs and a splash of cream elevate this chowder from simple to spectacular.

Let's uncover the secrets to making a chowder that will have everyone asking for seconds.

How To Store Hairy Bikers Smoked Haddock Chowder

• Store leftover chowder in an airtight container for up to 3 days in the refrigerator, ensuring it cools completely before sealing.
• Pour cooled chowder into freezer-safe containers, leaving space for expansion. Freeze for up to 1 month, avoiding egg and cream toppings.
• Gently warm chowder in a pot over low heat, stirring occasionally. Add a splash of milk or stock to restore creamy consistency.
• Heat in short 30-second intervals, stirring between each to distribute heat evenly and prevent separation of cream.

Questions On Hairy Bikers Smoked Haddock Chowder Answered

• What type of haddock works best for this chowder?

Fresh or smoked haddock from Scotland or Norway is ideal, with smoked varieties providing a richer, deeper flavor profile that enhances the overall dish.

• Can I substitute another fish if haddock isn't available?

Yes, you can use cod or halibut as alternative white fish options, though they might slightly change the traditional smoky taste of the chowder.

• Is this chowder suitable for people with dairy sensitivities?

No, the recipe contains cream and butter, which are dairy products. For dairy-free alternatives, you could use coconut cream or plant-based butter substitutes.

Why Hairy Bikers Smoked Haddock Chowder Is A Winner

• Craft with Simplicity: This chowder combines basic ingredients into a sophisticated dish that feels gourmet yet incredibly straightforward to prepare.
• Comfort in a Bowl: Packed with tender potatoes, rich cream, and smoky haddock, the recipe delivers ultimate warmth and satisfaction for any meal.
• Family-Friendly Feast: Smooth texture and mild flavors make this chowder appealing to both adults and children, creating a perfect shared dining experience.
• Quick Recipe: Minimal steps and common kitchen ingredients transform into a delicious meal without requiring complex cooking techniques or rare components.

Ingredients You’ll Need For Hairy Bikers Smoked Haddock Chowder

• Haddock: A delicate white fish that provides a rich, smoky flavor to the chowder.
• Eggs: Soft poached eggs that add a creamy texture and richness to the dish.

• Onion, Leek: Vegetables that create a sweet and savory flavor foundation for the chowder.
• Garlic: Adds depth and aromatic intensity to the overall taste.
• Bay Leaf, Thyme: Herbs that infuse the chowder with subtle, earthy undertones.

• Stock: Provides a flavorful liquid base for the chowder.
• Potatoes: Starchy vegetable that adds heartiness and helps thicken the soup.
• Cream: Brings a smooth, luxurious texture and rich flavor to the chowder.
• Salt: Enhances and balances the overall taste of the dish.
• Butter: Adds richness and helps sauté the aromatics.

Steps To Make Hairy Bikers Smoked Haddock Chowder

Step 1: Prepare Aromatic Base

• Onion
• Leek

Add bay leaf and thyme to the pot. Sauté the vegetables until they become soft and translucent. Mince garlic and toss into the mixture, stirring for an additional minute to release its fragrant essence.

Step 2: Build Hearty Liquid Foundation

Pour chicken or vegetable stock into the pot. Add diced potatoes and let the mixture simmer gently. Cook until the potatoes become tender and start to break down slightly, creating a rich, creamy texture.

Step 3: Delicately Poach Eggs

In a separate pan, carefully crack eggs into simmering water. Cook for 3-4 minutes until the whites are set but the yolks remain beautifully runny. Remove eggs with a slotted spoon and set aside on a warm plate.

Step 4: Introduce Smoky Fish Element

Gently place chunks of smoked haddock into the chowder. Remove the pot from heat, cover, and let the fish steam in the residual warmth for 5-7 minutes. The fish will become perfectly flaked and infuse the chowder with its distinctive smoky flavor.

Step 5: Enrich With Creamy Finish

Stir heavy cream into the chowder, creating a luxurious and silky consistency. Season with salt, tasting and adjusting to your preference. The cream will round out the smoky and savory notes of the dish.

Step 6: Plate And Garnish

Ladle the steaming chowder into serving bowls. Carefully place a poached egg on top of each portion. Sprinkle with freshly chopped herbs like chives or parsley for a burst of color and fresh flavor. Serve immediately while piping hot.

Smart Tips For Hairy Bikers Smoked Haddock Chowder

• Dice onions and leeks uniformly to ensure even cooking and balanced flavor distribution in the chowder.
• Keep potato cooking at a gentle simmer to prevent breaking down and maintain perfect texture.
• Use fresh eggs and create a gentle whirlpool in simmering water for beautifully shaped poached eggs.
• Choose fresh, sustainable smoked haddock for the most robust and authentic seafood flavor in your chowder.
• Add cream gradually and off heat to prevent curdling and maintain a smooth, silky consistency.

Twists To Try On Hairy Bikers Smoked Haddock Chowder

• Dairy-Free Delight: Replace cream with coconut milk or almond milk for a lactose-free option. Use plant-based butter alternative for sautéing.
• Low-Carb Sea Swap: Substitute potatoes with cauliflower florets to reduce carbohydrate content. Keep all other ingredients consistent.
• Seafood Alternative: Swap haddock with salmon or cod for a different fish flavor profile. Maintain similar cooking technique and seasonings.
• Vegetarian Version: Replace fish with smoked tofu or tempeh. Use vegetable stock instead of fish stock to create a plant-based chowder that mimics the original texture and richness.

Top Pairings For Hairy Bikers Smoked Haddock Chowder

• Crisp White Wine Companion: Pair this creamy chowder with a chilled Sauvignon Blanc, whose bright acidity cuts through the richness and complements the delicate fish flavor.
• Crusty Bread Sidekick: Serve with a rustic sourdough or crusty baguette to soak up the luxurious chowder and add a delightful textural contrast.
• Fresh Herb Garnish Boost: Sprinkle fresh chives, dill, or parsley on top to add a zesty, green note that lifts the smoky, creamy base and provides a vibrant freshness.
• Crisp Green Salad Balance: Accompany the chowder with a light arugula salad dressed in lemon vinaigrette to provide a peppery, tangy counterpoint to the rich, creamy soup.

Creamy Smoked Haddock Chowder Recipe

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4.7 from 29 reviews

• Total Time: 44 minutes
• Yield: 6 1x

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Description

Rich smoked haddock chowder delivers coastal comfort in every spoonful. With tender fish, potatoes, and cream, it’s a simple, filling dish that speaks of chilly seaside evenings.

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Ingredients

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Seafood:

• 2 pounds smoked haddock fillets
• 4 cups fish stock
• 6 eggs

Vegetables and Aromatics:

• 1 onion, finely chopped
• 1 leek, sliced
• 2 garlic cloves, minced
• 1 pound potatoes, diced
• 1 bay leaf
• 34 fresh thyme sprigs

Dairy and Seasonings:

• 3 tablespoons unsalted butter
• 12 cups heavy cream
• Salt, to taste

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Instructions

1. Gently melt butter in a large pot and sauté chopped onions, leeks, thyme, and bay leaf until softened and fragrant, approximately 5 minutes.
2. Add minced garlic and cook for an additional 30 seconds to release its aromatic essence.
3. Pour in fish stock and introduce diced potatoes, allowing the mixture to simmer gently for 12-15 minutes until potatoes become tender and easily pierced with a fork.
4. In a separate pan, carefully poach eggs at a low temperature, maintaining water at a gentle simmer for 3-4 minutes until whites are set and yolks remain slightly runny.
5. Lift the eggs out with a slotted spoon and place on a warm plate to hold until serving.
6. Add the smoked haddock to the chowder, turn off the heat, and cover the pot. Let the fish gently cook in the residual heat for about 3–4 minutes.
7. Slowly stir heavy cream into the chowder, seasoning with salt and pepper to enhance the delicate flavors.
8. Serve the chowder in warm bowls, topping each one with a poached egg and a sprinkle of fresh herbs for a colorful and comforting finish.

Notes

• Select fresh, sustainably sourced haddock for the best flavor and texture.
• Use whole milk or half-and-half instead of cream for a lighter version of the chowder.
• Be sure to trim away the skin and pick out any small bones before adding the haddock to the soup—this keeps the texture smooth and enjoyable.
• Replace haddock with smoked tofu or roasted cauliflower for a plant-based alternative.

• Prep Time: 10 minutes
• Cook Time: 34 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 927 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 74 g
• Saturated Fat: 44 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 49 g
• Cholesterol: 350 mg