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Smoked Haddock Chowder

This recipe is from Episode 17 of Good Chef Bad Chef Series 3


  • 350g smoked cod or smoked haddock (undyed)

  • 1 bay leaf

  • 1 tbsp olive oil

  • 1 tbsp Omega Spread

  • 1 onion, finely chopped

  • 1 leek, halved lengthways and thinly sliced

  • 2 celery sticks, thinly sliced

  • 1 sweet corn, kernels removed

  • 3 potatoes, diced

  • 2 garlic cloves, chopped

  • 2 tsp chopped fresh thyme or ½ tsp dried thyme

  • 1 cup soy milk

  • 1 cup of fish stock

  • 500ml water

  • Sea salt (optional)

  • ½ cup chopped parsley


  • 1.

    Place the fish in a deep, wide pan with the bay leaf and 500ml water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.

  • 2.

    Heat the oil and Omega Spread in a deep soup pot then add the vegetables and garlic and fry over a medium heat until they start to soften. Now add the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.

  • 3.

    Take out half of the soup and puree then return to the pan with the milk, fish and stock. Simmer for 3 minutes, taste and season if needed.

  • 4.

    To serve sprinkle with chopped parsley.

  • 5.

    Sprinkle with a pinch of cayeene (optional).

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