Ekani Ella This Hairy Bikers Smoked Haddock Chowder is a hearty and comforting dish perfect for chilly evenings. Packed with smoky haddock, creamy potatoes, and sweet corn, this chowder is rich, flavorful, and satisfying. It’s easy to make and is a crowd-pleaser for family dinners or casual get-togethers.
What is Hairy Bikers Smoked Haddock Chowder?
Smoked Haddock Chowder is a creamy soup made with smoked haddock, potatoes, onions, and often sweet corn. The Hairy Bikers’ version is a classic take on this dish, with a rich and velvety texture that perfectly balances the smoky flavor of haddock.
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Why You Should Try This Recipe
- Rich and smoky: The smoked haddock adds a depth of flavor.
- Hearty and filling: Perfect as a main dish.
- Quick to prepare: Ready in under an hour.
- One-pot wonder: Minimal cleanup required.
- Nutritious: Packed with protein, vegetables, and creamy goodness.
Ingredients Needed for Hairy Bikers Smoked Haddock Chowder
- 300g smoked haddock fillets (skin on)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 leek, thinly sliced
- 1 liter of fish stock or chicken stock
- 200ml milk
- 150ml double cream
- 150g sweet corn (optional)
- 2 tbsp butter
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Kitchen Equipment Needed
- Large saucepan or soup pot
- Chopping board and knife
- Wooden spoon
- Ladle
Instructions to Make Hairy Bikers Smoked Haddock Chowder
- Cook the Haddock: Place the smoked haddock fillets in a saucepan with the milk and bay leaf. Bring to a gentle simmer and cook for 5-7 minutes until the fish is cooked through. Remove the haddock, flake it into large pieces, and set aside. Reserve the milk.
- Sauté the Vegetables: In a large saucepan, melt the butter over medium heat. Add the onion, garlic, and leek, and sauté for 5 minutes until softened but not browned.
- Add the Potatoes: Stir in the diced potatoes and cook for another 2 minutes, ensuring they’re coated in the butter.
- Pour in the Stock: Add the fish stock and reserved milk to the saucepan. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender.
- Blend Half the Soup: Use a ladle to remove about half of the soup mixture and blend it until smooth. Return the blended soup to the pot to create a creamy consistency while keeping some texture.
- Add the Sweet Corn and Haddock: Stir in the sweet corn (if using) and the flaked haddock. Heat through gently, being careful not to break up the fish too much.
- Stir in the Cream: Add the double cream and season with salt and pepper to taste. Simmer for 2-3 minutes without boiling.
- Serve and Garnish: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.
What to Serve With Hairy Bikers Smoked Haddock Chowder
- Crusty bread: Perfect for dipping into the creamy soup.
- Green salad: A light and refreshing side dish.
- Garlic bread: Adds a deliciously buttery and garlicky twist.
Pro Tips for the Best Smoked Haddock Chowder
- Use fresh haddock: Ensure the fish is fresh for the best flavor.
- Don’t overcook the haddock: Cook it gently to avoid it becoming dry.
- Blend partially: This gives the chowder a creamy texture while keeping some chunks for heartiness.
- Add more vegetables: Try adding diced carrots or celery for extra flavor.
- Season carefully: Smoked haddock is salty, so adjust salt to taste after cooking.
How Do I Store Hairy Bikers Smoked Haddock Chowder?
- Refrigerate: Store in an airtight container in the fridge for up to 2 days.
- Freeze: You can freeze this chowder for up to 3 months. Reheat gently after thawing to avoid curdling.
How Do I Reheat Hairy Bikers Smoked Haddock Chowder?
- Stovetop: Heat gently over low-medium heat, stirring occasionally.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each interval.
Nutrition Value (per serving):
- Calories: 320
- Protein: 22g
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 2g
Final Words
This Hairy Bikers Smoked Haddock Chowder Recipe is a warm and hearty dish that’s perfect for a comforting meal. With its smoky flavor and creamy texture, it’s a recipe that’s sure to become a favorite in your home. Pair it with crusty bread for a satisfying meal and enjoy the comforting flavors of this classic dish!
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Hairy Bikers Smoked Haddock Chowder Recipe
Smoked Haddock Chowder is a creamy soup made with smoked haddock, potatoes, onions, and often sweet corn. The Hairy Bikers’ version is a classic take on this dish, with a rich and velvety texture that perfectly balances the smoky flavor of haddock.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: British
Ingredients
Scale
- 300g smoked haddock fillets (skin on)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 leek, thinly sliced
- 1 litre fish stock or chicken stock
- 200ml milk
- 150ml double cream
- 150g sweet corn (optional)
- 2 tbsp butter
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Haddock: Place the smoked haddock fillets in a saucepan with the milk and bay leaf. Bring to a gentle simmer and cook for 5-7 minutes until the fish is cooked through. Remove the haddock, flake it into large pieces, and set aside. Reserve the milk.
- Sauté the Vegetables: In a large saucepan, melt the butter over medium heat. Add the onion, garlic, and leek, and sauté for 5 minutes until softened but not browned.
- Add the Potatoes: Stir in the diced potatoes and cook for another 2 minutes, ensuring they’re coated in the butter.
- Pour in the Stock: Add the fish stock and reserved milk to the saucepan. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender.
- Blend Half the Soup: Use a ladle to remove about half of the soup mixture and blend it until smooth. Return the blended soup to the pot to create a creamy consistency while keeping some texture.
- Add the Sweet Corn and Haddock: Stir in the sweet corn (if using) and the flaked haddock. Heat through gently, being careful not to break up the fish too much.
- Stir in the Cream: Add the double cream and season with salt and pepper to taste. Simmer for 2-3 minutes without boiling.
- Serve and Garnish: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.
