If you're looking for smoked haddock recipes, this is my favourite.
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.
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 Sauvingon Blanc to really stand up to the smokiness.
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?
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I made this sweet corn soup with the last of our homegrown corn, and as the weather turns and the evenings get cooler it is the perfect cosy chowder to make.
If, like me you love your sweet corn and you have any leftover, 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 and sweet corn soup...
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 fave smoked haddock recipes.
- Smoked haddock
- Bacon
- White onion
- Sweet corn
- Potato
- Garlic
- Bay Leaf
- Milk
- Water
- Butter
- Parsley
- Salt and pepper
See recipe card for quantities.
Instructions
Peel the garlic, potato and onion.
Finely dice and onion and garlic, and cut the potato into small cubes.
Place the fish into a 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 and set to one side, but keep the milk as we will need it later.
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.
Remove the sweet corn kernels from the cob with a knife
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.
Place the butter in a thick bottom casserole or soup pan and heat over medium.
Add the onions and once translucent, add the garlic and potato for another 1-2 minutes.
Pour over the reserved cooking water and bring to a gentle boil and allow the flavours to infuse for 10 to 15 minutes until the potato is tender.
Using a potato masher, gently mash the potato into the liquid and then stir in the reserved milk.
Turn down the heat and stir in the sweetcorn and flaked the fish to slowly reheat them.
Season to taste.
Ladle the smoked haddock and sweet corn soup 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.
Variations
Here are a few ways you can tweak this smoked haddock recipe to make it your own.
- Spicy - add some cayenne pepper to give this sweet corn soup recipe a bit of a kick
- Deluxe - Stir in some double cream at the end
- 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.
Smoked Haddock And Sweet Corn Soup
Equipment
- Frying pan
- Saucepan
- Casserole or soup pot
- Chopping board
Ingredients
- 300 grams smoked haddock fillets
- 150 grams bacon
- 50 grams butter
- 400 ml milk
- 350 ml water
- 1 large potato
- 1 medium white onion
- 1 garlic clove
- 1 bayleaf
- 1 corn on the cob
- 1 handful parsley
Instructions
- Peel the garlic, potato and onion.
- Finely dice and onion and garlic, and cut the potato into small cubes.
- Place the fish into a 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 and set to one side, but keep the milk as we will need it later.
- Meanwhile boil the corn for 5 to 6 minutes until tender and then remove and leave it to cool, also conserving the water.
- Remove the sweet corn kernels from the cob with a knife.
- 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.
- Place the butter in a thick bottom casserole or soup pan and heat over medium.
- Add the onions and once translucent, add the garlic and potato for another 1-2 minutes.
- Pour over the reserved cooking water and bring to a gentle boil and allow the flavours to infuse for 10 to 15 minutes until the potato is tender.
- Using a potato masher, gently mash the potato into the liquid and then stir in the reserved milk.
- Turn down the heat to low and stir in the sweetcorn and flaked the fish to slowly reheat them.
- Season to taste - you may need more salt than you think as the milk and potato will have absorbed a lot of it.
- Ladle the soup into warm bowls and sprinkle with the crispy bacon and chopped parsley.
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