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.
Ingredients
Scale
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
Instructions
- Gently melt butter in a large pot and sauté chopped onions, leeks, thyme, and bay leaf until softened and fragrant, approximately 5 minutes.
- Add minced garlic and cook for an additional 30 seconds to release its aromatic essence.
- 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.
- 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.
- Lift the eggs out with a slotted spoon and place on a warm plate to hold until serving.
- 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.
- Slowly stir heavy cream into the chowder, seasoning with salt and pepper to enhance the delicate flavors.
- 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