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smoked haddock recipes

Smoked Haddock Chowder with Sweet Corn

Rosanna Stevens
A warm soup with flaky smoked fish and sweet corn, topped with crispy bacon
5 from 6 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 4 people
Calories 506 kcal

Equipment

Ingredients
 

  • 300 grams (0.5 lb) smoked haddock
  • 150 grams (5 oz) bacon
  • 50 grams (2 oz) butter
  • 400 ml (13.5 floz) milk
  • 350 ml (12 floz) water
  • 1 large potato
  • 1 white onion
  • 1 garlic clove
  • 1 bayleaf
  • 1 sweetcorn
  • 3 tablespoon 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. 
    poach the fish in milk
  • 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. 
    sweet corn
  • 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. 
    bacon sliced up into strips
  • 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. 
    corn chowder with smoked haddock and bacon

Nutrition

Calories: 506kcalCarbohydrates: 8gProtein: 23gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 105mgSodium: 692mgPotassium: 520mgFiber: 1gSugar: 7gVitamin A: 497IUVitamin C: 6mgCalcium: 179mgIron: 1mg
Keyword corn chowder, smoked haddock recipes, sweet corn soup
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