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Smoked Haddock Chowder

Creamy British-style chowder with smoked haddock, sweetcorn, leek, and new potatoes.

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Method

  1. 1Soften leek in butter; add potatoes, stock, and bay; simmer 10 min.
  2. 2Add haddock; poach 5 min; remove and flake.
  3. 3Stir in sweetcorn and crème fraîche; heat gently.
  4. 4Return flaked fish; season; scatter chives.

Why it might be useful today

A practical protein anchor when the day needs something more substantial.

Smoked haddock is a comforting British fish that pairs perfectly with creamy stock; this chowder is filling, calcium-rich, and excellent with bread.

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