Prep Time: 15 minutes +
Cooking Time: 30 minutes
Serves: 6
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Creamy Haddock Chowder
Our family and friends are freezing in South Africa and it completely blows my mind because it is next level HOT in Kuwait.
Definitely not soup weather in the Middle East but I thought I’d upload this Creamy Haddock Chowder recipe (shared on Instagram last Winter), particularly for the family back home, as they keep asking me for the recipe. It’s been a firm favourite for years.

This chowder truly is a pantry staple recipe, humble and wholesome. Frozen haddock stocked in the freezer is always a good idea. If you don’t have leeks, use onion. No cream? Just replace with more milk. Use whatever frozen veggies you have available (frozen corn, mixed vegetables, peas, broccoli).  No fresh herbs? No biggie, as long as you add fresh lemon zest, it’s a game changer.

Creamy Haddock Chowder

500 g smoked haddock portions
2 cups (500 ml) milk
3 Tbsp (45 ml) butter
3 Tbsp (45 ml) cake flour
1 cup (250 ml) cream
3 potatoes, peeled and diced
4 leeks, sliced
1 Tbsp (15 ml) chopped fresh dill
handful of chopped chives
1 cup (250 ml) frozen peas
zest of 1 lemon
salt and milled black pepper

Place haddock in a large pot, add the milk plus 600 ml water.
Bring to the boil and simmer for 2 minutes. Remove from heat, cover pan and set aside for 15 minutes (this allows the flavour to infuse).
Drain haddock and reserve 4 cups (1 L) of liquid. Flake the flesh into bite size pieces (remove any skin if needed).
Using the same pot, melt the butter and sauté the leeks until softened, then add flour and mix with the leeks.
Gradually add reserved haddock liquid, whisking continuously.
Bring the sauce to the boil and stir in the cream. Add diced potatoes and simmer gently for 10–15 minutes, or until potatoes are tender.
Fold the haddock, herbs, zest and peas into the soup. Cover and simmer for a further 5–7 minutes.
Season with salt, pepper and optional lemon juice to taste.

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