Smoked Haddock Chowder With Crispy Bacon

Smoked Haddock Chowder: A warm and creamy sweet corn soup with flakes of smoked haddock, topped with crispy bacon. It isn't too heavy as we poach the smoked haddock in milk and don't add any cream, thickening it with potato instead.

The best thing about soup is that they tend to improve as time goes on, so I recommend making lots of this so you can enjoy it, even more the following day! Just don't do what I do and hoover out all the bacon...or just fry up some more. You only live once, right?

Jump to:

• Ingredients
• How to make Smoked Haddock Chowder
• Wine pairing for smoked haddock chowder
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Easy Desserts to pair with this Smoked Haddock Chowder
• 📖 Recipe
• 💬 Comments

I made this fish and sweet corn soup with the last of our homegrown corn, and as the weather turns and the evenings get cooler it is the perfect cozy chowder to make.

If, like me you love your sweet corn and you have any leftovers, give this compound butter a try that I made to make some buttered sweet corn on the BBQ the other weekend too. But now, for the main event. Read on for the recipe of my smoked haddock chowder with sweet corn and crispy bacon...

Ingredients

There are a few steps and stages to this soup but believe me it's worth it and you'll soon see why this soup has become one of my favorite smoked haddock recipes.

1. Smoked haddock: Don't compromise quality here, get good quality boneless smoked haddock filets. You are welcome to just use regular haddock filets but you will miss out on the smoky flavor which gives the chowder distinctive taste.
2. Bacon: If you can go for thick-cut bacon for added flavor and crispy texture. It provides a savory and salty element that complements the smokiness of the haddock.
3. White onion: I used a medium-sized white onion to provide a mild and sweet flavor base for the chowder. I love shallots and they are just as sweet as white onion making them a great substitute option. 
4. Sweet corn: Fresh or frozen sweet corn kernels work well in the chowder, however you can use canned corn if you don't have fresh corn kernels.
5. Potato: peeled potatoes cut into smaller chunks, they will get soft quicker.  No need for large chunks as they don't need to hold shape because they will be mashed.
6. Garlic: Finely mince the garlic cloves to enhance the overall flavor profile of the chowder. Garlic adds depth and complexity to any dish.
7. Bay leaf: A single bay leaf infuses the chowder with a subtle herbal note. Don't forget to remove the bay leaf before serving; once you are done cooking, its journey ends.
8. Milk: Whole milk is ideal for this smoked haddock chowder recipe to create a creamy and luxurious base for the chowder. The milk helps to mellow the smokiness of the haddock and binds all the flavors together.
9. Water: I reserved the water I boiled my corn in; if you are using canned corn, you don't have to drain the excess water. A vegetable stock or fish stock is a great substitute option.
10. Butter: Butter adds richness and depth to the chowder. It helps to create a velvety texture and balances the smoky and savory elements of the dish.
11. Parsley: Fresh parsley is a versatile herb that can be used in the cooking of this smoked haddock chowder or to just simply use as garnish.
12. salt and black pepper to taste.

See the recipe card at the bottom of this post for the full quantities.

How to make Smoked Haddock Chowder

1. Peel the garlic, potato and onion.
2. Finely dice and onion and garlic, and cut the potato into small cubes.

3. Place the fish into a large pan, pour over the milk, and bring slowly to the boil, then remove from the heat, cover, and leave for five minutes. Carefully take the smoked haddock out with a slotted spoon, then transfer fish to a plate to cool off, but keep the milk as we will need it later.

4. Flake the fish with a fork by gently pressing down on it. Meanwhile, boil the corn for 5 to 6 minutes until tender and then remove and leave it to cool, also conserving the water.

5. Remove the sweet corn kernels from the cob with a knife.

6. Slice the bacon into thin strips and fry in a separate frying pan until crispy, then also set aside on a plate with some kitchen paper to absorb any excess fat.

7. Place the butter in a thick bottom casserole or a large saucepan over medium heat. Add the chopped onion and once translucent, add the garlic and potato for another 1-2 minutes.

8. Pour over the reserved cooking water, add the bay leaf and bring to a gentle boil and allow the flavors to infuse for 10 to 15 minutes until the potato is tender.

9. Using a potato masher, gently mash the potato into the liquid and then stir in the reserved milk.

10. Turn down the heat and stir in the sweetcorn, and flaked the fish to slowly reheat them.

11. Season to taste and remove the bay leaf. Ladle the smoked haddock chowder with sweet corn into warm bowls and sprinkle with the crispy bacon and chopped parsley.

Hint: You may need more salt than you think, as the milk and potato will have absorbed a lot of it.

Wine pairing for smoked haddock chowder

This is a nutritious and hearty soup, stocked full of vegetables and protein, so it really fills you up and works well for lunch or dinner. If pairing this soup with wine, I'd try a Reisling or a bold Sauvignon Blanc to really stand up to the smokiness.

Variations

Here are a few ways you can tweak this smoked haddock chowder recipe to make it your own.

1. Spicy - add some cayenne pepper to give this fish and sweet corn soup recipe a bit of a kick
2. Deluxe - Stir in some double cream at the end
3. Dairy free - Here is a similar dish with no dairy you could try

Looking for more hearty soups? Try this recipe for a smoked sausage and cabbage one that is like a hug in a bowl.

Equipment

I know I bang on about Le Creuset all the time (no, they don't sponsor me, although hi Le Creuset, I'd love a collab), but their cookware is just. so. worth. the. money. It literally lasts forever, and I feel so safe cooking with it if that makes sense. The heat distribution and sturdiness of their products is amazing and I can't get enough. So yes, I made this soup in one of my Le Creuset casserole pots.

Storage

Store the leftover soup in the fridge, it's good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make the leftovers go further by stirring in a little more liquid (either milk or water) before reheating.

FAQ

Easy Desserts to pair with this Smoked Haddock Chowder

📖 Recipe