Smoked Haddock Chowder

Name: Smoked Haddock Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 1/2 lb smoked haddock fillets; 4 oz bacon, chopped; 2 tbsp unsalted butter; 1 medium yellow onion, diced; 2 stalks celery, diced; 1 1/2 lb Yukon gold potatoes, diced; 3 tbsp all-purpose flour; 3 cups whole milk; 2 cups fish stock or water; 1 cup heavy cream; 1 leaf bay leaf; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 to taste kosher salt

Poaching the smoked haddock directly in the milk that becomes the broth means the smoke flavor infuses the whole pot instead of staying trapped in the fish, and a light flour-thickened base keeps the chowder clingy and spoon-coating without turning gluey.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6

Ingredients

Servings6

1 1/2 lb smoked haddock fillets
4 oz bacon, chopped
2 tbsp unsalted butter
1 medium yellow onion, diced
2 stalks celery, diced
1 1/2 lb Yukon gold potatoes, diced
3 tbsp all-purpose flour
3 cups whole milk
2 cups fish stock or water
1 cup heavy cream
1 leaf bay leaf
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
1 to taste kosher salt

Nutrition per serving

Calories: 557
Protein: 36g
Carbs: 33g
Fat: 31g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Place the smoked haddock in a wide skillet, add enough of the whole milk to just cover it, and bring to a gentle simmer over medium heat. Poach for 5-6 minutes, until the fish flakes easily with a fork. Lift out the fish and reserve the poaching milk.
2Once cool enough to handle, flake the haddock into large chunks, discarding the skin and any bones.
3In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp and the fat has rendered, 6-8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
4Add the butter to the bacon fat, then add the onion and celery. Cook, stirring occasionally, until softened, 5-6 minutes.
5Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to cook off the raw flour taste.
6Gradually whisk in the reserved poaching milk, any remaining whole milk, and the fish stock, scraping up any browned bits stuck to the bottom of the pot.
7Add the diced potatoes and bay leaf. Bring to a simmer and cook, stirring occasionally, for 15-18 minutes, until the potatoes are tender.
8Stir in the heavy cream, flaked haddock, and most of the cooked bacon, reserving a little for garnish. Simmer gently for 3-4 minutes to heat through.
9Season with black pepper and salt to taste, then remove the bay leaf.
10Ladle into bowls and garnish with the reserved bacon and chopped parsley.

How to Thicken Soup

Tips & variations

Look for naturally smoked, undyed haddock (pale in color rather than bright yellow) for a more nuanced smoke flavor without an artificial dye taste.
A splash of dry sherry or white wine added with the stock adds acidity that balances the richness of the cream and bacon.
Red-skinned potatoes can stand in for Yukon golds and hold their shape just as well through the simmer.
For a thicker, more rustic texture, mash a few of the cooked potato chunks against the side of the pot before stirring in the cream.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, and avoid letting it boil, which can cause the milk and cream to separate. Freezing isn't recommended once the dairy is added, though the potato and stock base can be frozen before stirring in the cream and fish.

Tips from the Tulo kitchen

Chopping the bacon before it hits the pan renders the fat faster and gives crisper, more evenly cooked pieces than dicing a fully cooked slab afterward.
If the smoked haddock seems very salty, taste the poaching milk before seasoning the finished chowder and go light on added salt.

FAQ

Can I use a different smoked fish?

Smoked cod or smoked whiting work as substitutes and poach the same way, though the flavor will be milder than haddock.

Can I make this chowder ahead of time?

Prepare the base through the potato simmer step and refrigerate, then poach the haddock, stir in the cream and fish, and reheat gently just before serving.

Why did my chowder separate or look curdled?

This happens when the milk or cream boils hard once added. Keep the heat low after stirring in the dairy and haddock, and simmer rather than boil.

Do I need to use fish stock?

Water works fine in a pinch since the smoked haddock's poaching milk already carries most of the flavor, but fish stock adds a rounder, less watery base.