Smoked haddock chowder

(4 ratings)
Smoked haddock chowder
Smoked haddock chowder
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This delicious, thick and creamy soup - tender haddock and salmon combined with potato, sweetcorn and celery - is a meal in itself. And it's super quick and easy to make, too


  • 1tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 sticks celery, chopped
  • 1 litre (1¾ pints) milk
  • 4 medium potatoes, peeled and cubed
  • 2tbsp instant thickening granules (eg, McDougalls)
  • 2 x 125g (4oz) smoked haddock fillets, skinned
  • 2 x 125g (4oz) salmon fillets, skinned
  • 300g (10oz) frozen sweetcorn
  • Salt and freshly ground black pepper
  • 2tbsp chopped fresh parsley (optional)

If you don’t have thickening granules, you can use 2tbsp cornflour mixed with a little water.


  1. Heat oil in a large pan. Add the onion and celery and cook gently for 5 mins until softened. Pour in the milk, add the potato and bring to the boil. Reduce the heat and simmer for 5 mins. Stir in thickening granules.
  2. Add the smoked haddock, salmon and sweetcorn. Simmer for 7 mins until the fish is just tender. Season. Sprinkle with parsley before serving, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 325(kcal)
  • Fat 7.0g
  • Saturates 0.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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