Smoked Haddock Chowder
This Smoked Haddock Chowder recipe is comfort food at its fragrant best! Here’s a meal in one packed with lots of vegetables as well as lentils. Creamy, thick and soupy, this chowder is easy to eat and is very gentle on the digestive tract.
It is so simple to make, too. All the ingredients go in one pan and are gently cooked in turn. This is perfect for a lunch on its own or can be paired with a piece of crusty whole-grain bread for a more substantial meal (and for mopping up all the last delicious bits!).
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Smoked Haddock Chowder
Ingredients
- 2 tbsp Olive Oil
- 1 Leek (chopped)
- 1 Onion (chopped)
- 1 clove Garlic (crushed)
- 500 ml Vegetable Stock
- 1 Potato (large; peeled and diced)
- 60 g Red Lentils (dried)
- 2 Bay Leaves
- 1 tsp Lemon Thyme (or thyme, leaves only)
- Salt and Pepper
- 500 ml Milk (of choice)
- 200 g Sweetcorn (frozen)
- 200 g Smoked Haddock
- Parsley (to serve)
Instructions
- Heat the olive oil in a large saucepan. Add the chopped leek and onion, and crushed garlic. Fry gently for 5 mins.
- Add the hot vegetable stock, diced potato, red lentils, bay leaves, lemon thyme leaves, salt and pepper. Simmer for 10 minutes.
- Add the milk and sweetcorn and stir, then lay the haddock fillets into the pan. Allow to simmer for 5 minutes, then remove from the heat and let the pan sit, with the lid on, for a further 10 minutes for the fish to cook through. Remove the bay leaves.
- Return to the hob to heat back through, gently flaking the fish whilst you stir. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with freshly chopped parsley to serve.
Notes
- To make this dairy-free swap the milk for a plant-based alternative, I like coconut milk.
- Smoked haddock fillets should have had the bones removed, but double check just in case.
- Any leftovers can be reheated the next day or can be frozen. Freeze once the chowder is cool, and defrost thoroughly before you reheat it. Do not re-freeze if you used frozen haddock in the first place.
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